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Chopped blood orange salad with mozzarella
18
Nov
Recipe by Stevie Parle found in The Telegraph.
Serves four as a starter
2 blood oranges
½ head of trevise or radicchio
2 celery sticks
1 fennel bulb, tough outer layer removed
2 handfuls of black olives, destoned and halved
Seeds from ½ pomegranate
A handful of mint leaves
½ lemon
Olive oil
2 balls of super fresh mozzarella
30g/1oz pecorino or Parmesan
Slice the pith and peel from the oranges, cut them into slices, then break into chunks.
Roughly chop the trevise, celery and fennel. Transfer them to a bowl and add the olives, pomegranate seeds and orange chunks and tear over the mint leaves.
Make a dressing with the lemon, olive oil and a pinch of salt and pepper. Pour into the bowl and toss everything well with your hands. Place a good pile on each plate, tear up the mozzarella and lay on the salad. Shave curls of pecorino over the salad and serve.
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