You may also like
Ingredients
- 6 blood oranges
- 3 fennel bulbs
- 24 cooked king prawns,peeled and deveined
- 6 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper
Method
Slice the skin and pith off each orange to reveal red flesh, then cut the individual segments, on either side of the pith, into a bowl. Squeeze any juice left in the carcass into another bowl.
Trim off first two or three tough outer layers of fennel bulbs and keep some of the green fronds attached to stems. Finely slice each bulb and place on a large serving plate or six smaller ones. Place prawns and blood orange segments neatly on top.
Mix blood orange juice, vinegar and oil with a little salt and pepper. Dress salad with this mixture and finish by sprinkling on some of the fennel fronds.
