Blood Orange Salad
Blood Oranges, 2
Fennel bulbs, 2
Large slated anchovy fillets, 4
Small hard black olives, stoned, 10
Olive oil, to dress
Lemon juice, to dress
Cut the peel and pith carefully from the oranges. Slice the fruit into wheels, removing the pips as you go. Cut the tops from the fennel bulbs, reserving any fronds from the stems, then halve them through the bases. Remove the tougher outer layer and slice thinly into half-moons.
Halve the anchovies lengthways. Mix everything with oil, and lemon if the oranges are more sweet than sour. Season with pepper.
From Stevie Parle’s My Kitchen: Real Food From Near and Far, published by Quadrille