Fennel and Blood Orange salad with Vino Cotto vinaigrette and BBQ Prawns
The anise notes in the fennel and the tartness from the blood oranges make this a refreshing and beautiful salad to any spring menu. Can also be served with grilled salmon or smoked trout.
1 fennel bulb, outer layers discarded, reserve fronds
2 blood oranges or 1 large navel orange
1 bunch of watercress, discard the hard stalks
¼ cup extra virgin olive oil
1 tbsp shallots, finely chopped
3 tbsp lemon juice
¼ tsp lemon zest finely grated
2 tbsp Vino Cotto
salt and pepper
20 raw King prawns, peeled and deveined, tails intact
1 lemon zest
½ tsp chili, finely diced (optional)
2 tbsp olive oil
Place prawns in a large bowl and combine with lemon zest, chili, oil and season with salt and pepper. Allow to marinate in refrigerator for 15minutes.
Meanwhile whisk all vinaigrette ingredients until fully blended. Season to taste.
Segment the oranges over a bowl to capture their juice and set aside.
Thinly slice the fennel using a mandolin or sharp knife and set aside.
Place watercress, orange segments and fennel in a bowl and add 3 tbsps of vinaigrette. Season to taste. Toss to coat.
BBQ or heat a large frying pan over a high heat and cook the prawns for 2 – 3 minutes each side or until just cooked through.
Mound salad onto center of serving platter and top with prawns. Drizzle with remaining vinaigrette and scatter with fennel fronds. Serve immediately.