Blood Orange, Artichoke, Fennel and Black Olive Salad

This is a salad I’ve made several times recently, as I managed to bring all the ingredients back with me from Italy. The La Deliziosa blood oranges were from the farm near Mount Etna in Sicily, and the rocket, fennel, artichokes and olives were all grown in Campania. The combination of flavours and textures is just wonderful. A regular orange would work well to extend the season in which this salad could be made, although there is something special about the flavour of these gorgeous blood oranges and making the most of them whilst they are available. This recipe couldn’t be easier, and I think it makes an excellent lunch dish.

Blood Orange, Artichoke, Fennel and Black Olive Salad

Serves 3-4

Ingredients

1 blood orange, segmented

1 fennel bulb, sliced thinly

200g cooked globe artichoke hearts

2 tablespoons black olives, pitted

A few leaves of fresh parsley

75g rocket

Pinch sea salt

Best quality olive oil

Method

Simply put all the ingredients into a mixing bowl. Sprinkle over some sea salt and lightly toss it through the ingredients. Drizzle lightly with oil again, carefully coating the ingredients lightly in oil. The key is to ensure you use enough oil to add flavour and texture, but not too much so that the rocket leaves turn soggy. Serve and eat straight away.

With my thanks to I Love Fruit and Veg from Europe for organising and hosting this visit, which I attended as their guest.