Fennel, Radicchio, blood oranges & venison bresaola salad
Serves 4
Ingredients
1 bulb of fennel, keep fronds
A handful of radicchio leaves, separated and washed
2 blood oranges
1 pack of venison bresaola
Extra virgin olive oil A handful of walnuts, crushed
Salt and black pepper
Method
Cut the fennel bulb lengthways, discarding any old outer leaves. Use a large chefs knife or mandoline to cut the fennel into very thin slices.
Season the shaved fennel with a pinch of sea salt and squeeze to begin extracting any excess liquid. Leave to sit for 10 minutes in a colander over a bowl then remove the liquid.
Meanwhile, peel and segment the oranges taking away all the skin and pith. Work above a bowl to collect any juice.
To assemble to salad combine the shaved fennel, blood orange segments and tear in the radicchio leaves. Season with the remaining blood orange juice, black pepper and a dash of olive oil and adjust to taste.
Divide over a serving plate and finish with the folded slices of bresola. Garnish with the crushed walnuts and any leftover fennel fronds and serve.