Fennel & Orange Salad | Rob Rainford

Ease of preparation: Easy

Yield: 6 servings

Ingredients

½ cup of fresh orange juice (125ml)

⅔ cup of olive oil (150ml)

Splash of hot sauce

4 cloves of garlic, minced

4 tablespoons of fresh parsley (flat leaf), chopped (60ml)

Salt and pepper to taste

3 fennel bulbs (1 ½ lbs total) thinly sliced with the core intact

3 oranges

4 tablespoons of unsalted butter for brushing (60ml)

1 bunch of watercress, tough stems removed

½ cup of honey roasted macadamia nuts (125ml)

Method

Place orange juice, olive oil, hot sauce, garlic, parsley and salt and pepper in a glass bowl and mix thoroughly. Remove ⅓ of the dressing and set aside.

Place thinly sliced fennel in a sealable plastic bag or a ceramic dish. Pour ⅔’s of the mixture overtop of the fennel.  Seal the bag and place in the fridge for at least 5 hours.

Using a knife, trim the skin off of the oranges and segment the slices. Place them into a bag and into the fridge until it’s time to grill.

Preheat the grill to medium high heat (375°F). Oil the grill and cook the fennel, lid up for 7 minutes per side.  Add the orange slices to the grill for the last minute of grilling.

Toss the grilled fennel & orange with the watercress and honey roasted macadamia nuts. Drizzle with the reserved marinade.

Serve warm.