Chopped blood orange salad with mozzarella






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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