– 1 fennel bulb – 8 anchovy fillets in olive oil – 1–2 blood orange – Parmesan, shaved or grate – 1 tablespoon whole-grain mustard (or Dijon if you prefer) – 4 tablespoons freshly squeezed blood orange juice (about ½ to 1 orange) – 4 tablespoons olive oil – Fresh dill sprigs – Salt & freshly ground black pepper
Instructions
1. Prep the fennel : Rinse the fennel bulb, trim off the stalks and base. Cut in half lengthwise, remove the tough core, then slice very thinly using a mandoline or sharp knife. Set aside.
2. Segment the oranges : Peel one blood orange with a knife, cutting away all the pith, then cut between the membranes to release the segments. Juice the remaining half (or a whole extra orange) to get about 4 tablespoons of juice.
3. Make the vinaigrette : In a small bowl, whisk together the whole-grain mustard, blood orange juice, and olive oil. Season with salt and pepper to taste.
4. Prep the garnishes : Drain the anchovies. Shave the Parmesan into curls using a vegetable peeler or grate it coarsely. Chop a few sprigs of fresh dill.
5. Assemble the salad : Arrange the shaved fennel on two plates. Drizzle generously with the vinaigrette. Top with orange segments, anchovy fillets, and Parmesan shavings. Finish with fresh dill, an extra drizzle of olive oil, and a grind of black pepper.
