Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
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Goose Egg Frittata with
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Piquillo Peppers
Greengage and
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Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
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Oxtail, Celeriac and Carrots
Pan de Higo
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Pasta Con Le Sarde
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Pear and Chestnut Tart with
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Spring Lamb and Barley Pie
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Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
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Mushroom Pâté
Sicilian recipe development fennel orange salad Christine McFadden

Fennel, Orange, Olive and Red Onion Salad

A typical Sicilian salad of contrasting colours, textures and flavours – crunchy
fennel, juicy oranges, slightly bitter olives and pungent red onions.
Perfect as a starter or to accompany a rich meal.
Serves 5–6

fennel bulbs 2 medium, with fronds
oranges 3 medium
red onion 1 small
sea salt flakes
freshly ground black pepper
extra-virgin olive oil
lemon juice
black or green olives (preferably Sicilian) 20, pitted

1) Trim the fennel fronds and set aside. Remove the root and any blemished layers from the bulb. Slice lengthways into quarters, and cut out the core. Slice the quarters very thinly lengthways. Put the fronds and slices in a bowl of cold water, and soak for 20 minutes to keep them fresh and crisp.

2) Slice the top and base from the oranges. Cut away the peel following the contours of the fruit. Using a very sharp knife, slice the flesh into thin rounds, discarding any pips. Set aside.

3) Cut the onion in half, then slice into very thin wings or crescents. Set aside.

4) Just before serving, drain the fennel and dry in a salad spinner. Spread out on a paper towel and pat dry.

5) Tip the fennel and onion slices into a bowl. Chop some of the fennel fronds and stir these into the fennel mixture. Season with sea salt flakes and freshly ground black pepper. Toss to mix, then add just enough olive oil to coat. Toss again and add a spritz of lemon juice.

6) Tip the fennel mixture into a shallow serving dish. Top with the orange slices and olives. Add another glug of olive oil, and garnish with a few fennel fronds.


    Photography: Christine McFadden    
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