Method
Zest and juice all the citrus fruits for the dressing, add the sugar and the salt. Measure the juice then add an equal amount of oil, put to one side.
Shred the vegetables at thinly as possible, a mandolin is good for this but if you don’t have one then use your best knife and cut finely.
Toss the vegetables through the dressing, add in the orange segments, the almonds, a pinch of salt and a twist of pepper.
Pile onto plates then pour some extra dressing and finish with the fennel tops or some parsley.
Ingredients
Dressing
- 1 orange
- 1 lemon
- 2 limes
- A good pinch of sugar
- Pinch of salt
- Extra virgin rapeseed oil
Salad
- 2 fresh crunchy fennel bulbs
- 1 small red onion
- 1 stick young rhubarb
- 1 orange, segmented
- A handful raw almonds, soaked overnight in water
- Pinch of salt
- Ground pepper
- Reserved fennel tops or parsley, to serve
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