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Wasted Kitchen Fennel & Blood Orange Salad

Salads aren’t just for summer & salads don’t have to be boring, Wasted Kitchen salads are full of flavour & goodness. Serve this salad alongside some Mackerel or Salmon or as a crisp lunchtime salad.

We love this citrus salad, it wakes up your winter taste buds & is packed with vitamins & nutrients. We make it even more fruity with some of our MightyFine Raspberry Vinegar. Make this in January or February & you should be able to find Blood Oranges in local greengrocers, if not an orange or grapefruit will work, its better with a bit of bitterness in the mix.

Ingredients
1 small bulb fennel
1 small blood orange
2 tbsp MightyFine Raspberry Vinegar
1 tbsp Olive Oil
2 pinches sea salt
Handful of parsley
2 sprigs of tarragon, leaves picked off

Method
Slice the fennel bulb as finely as you can, cut the bottom off the orange & carefully cut the peel off, then slice this thinly into rounds, removing pips as you go, place both into a bowl, add the Raspberry vinegar, oil & salt, then finally, finely chop the herbs & add, give the whole lot a good stir to combine. Serve straight away.