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Recipe: Amaranth Journal’s blood orange and caramelised fennel salad

quick
salad
vegetarian
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During the colder months, we all need a little vitamin boost. Healthy living and creative food advocate, Amaranth Journal, has the perfect recipe for these times. Here’s what the people behind the new blog had to say about their blood orange and caramelised fennel salad recipe…

“In season for the coldest and darkest months of the year, blood oranges are the ultimate remedy to winter. High in vitamin C, similar in taste to an orange but with much more intensity and flavour notes that make them far more versatile to cooking, I urge you to go beyond juicing and utilise them in as many ways as possible. Here I have used them as a base to a hearty winter salad. This is the type of dish that I crave at this time of year and is as worthy served for dinner as it is lunch. The fennel is cut thick, seared in a little butter and oil then caramelised and served warm. Please don’t be afraid of this, or skip this stage, it takes the fennel to a whole new level and this dish relies on it. The blood oranges lift the salad making it feel light and fresh. The goat’s cheese lends it a little creaminess and the fennel seeds, capers and basil complete it.”

Blood orange and caramelised fennel salad

Photos by

James Edwin Bettney

Want more?

Find out more about Amaranth Journal and its creators.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

6 blood oranges peeled and sliced
3 large fennel bulbs
4 tbsp olive oil
30g butter
2 tbsp fennel seeds
1 tbsp sugar
2 tbsp capers
150g soft goats cheese, crumbled
1 small bunch basil, leaves picked

Photos by

James Edwin Bettney

Want more?

Find out more about Amaranth Journal and its creators.

1

Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.

2

Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.

3

Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.

4

Cook in batches adding more butter and oil if you need. Set aside and keep warm.

5

Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.

6

Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

6 blood oranges peeled and sliced
3 large fennel bulbs
4 tbsp olive oil
30g butter
2 tbsp fennel seeds
1 tbsp sugar
2 tbsp capers
150g soft goats cheese, crumbled
1 small bunch basil, leaves picked

Photos by

James Edwin Bettney

Want more?

Find out more about Amaranth Journal and its creators.

1

Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.

2

Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.

3

Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.

4

Cook in batches adding more butter and oil if you need. Set aside and keep warm.

5

Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.

6

Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.

SHOW MORE
SHOW LESS

During the colder months, we all need a little vitamin boost. Healthy living and creative food advocate, Amaranth Journal, has the perfect recipe for these times. Here’s what the people behind the new blog had to say about their blood orange and caramelised fennel salad recipe…

“In season for the coldest and darkest months of the year, blood oranges are the ultimate remedy to winter. High in vitamin C, similar in taste to an orange but with much more intensity and flavour notes that make them far more versatile to cooking, I urge you to go beyond juicing and utilise them in as many ways as possible. Here I have used them as a base to a hearty winter salad. This is the type of dish that I crave at this time of year and is as worthy served for dinner as it is lunch. The fennel is cut thick, seared in a little butter and oil then caramelised and served warm. Please don’t be afraid of this, or skip this stage, it takes the fennel to a whole new level and this dish relies on it. The blood oranges lift the salad making it feel light and fresh. The goat’s cheese lends it a little creaminess and the fennel seeds, capers and basil complete it.”

Blood orange and caramelised fennel salad

1

Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.

2

Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.

3

Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.

4

Cook in batches adding more butter and oil if you need. Set aside and keep warm.

5

Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.

6

Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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Your dream holiday destination

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

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