This recipe will fill your kitchen with fragrant aromas of aniseed and asparagus, it’s heavenly.
Salads have a tendency to be bland and a bit limp. However this recipe proves that they don’t have to be. It marries together a unique combination of ingredients and is finished off with a vibrant dressing. Crisp ribbons of raw fennel and asparagus are tossed together with samphire. Then all the ingredients are enveloped in our zingy Aperol and orange sauce. Samphire is a variety of succulent from the parsley family and has a salty yet fresh flavour. If you cannot get your hands on it simply double the quantity of asparagus. Buying a bottle of Aperol specially for this recipe? We recommend that you make yourself a glass of Aperol spritz to enjoy alongside this salad. For further salad inspo check out this beetroot salad or this rice salad.
Method
- First segment the oranges by peeling the oranges and then using a knife cut out each segment of orange, taking care not to get any of the inner membranes of the orange segments.
- Juice the remaining cores of the oranges and mix the juice with the Aperol and olive oil and season well.
- Using a peeler, peel the bulb of fennel in ribbons and do the same with the asparagus. Place these ribbons into ice-cold water for a few minutes and they will crisp-up and really take shape.
- Add the samphire, orange segments, salad leaves and toss well. Dress with the Aperol dressing and mix well. Serve onto a plate and finish by peeling the Pecorino on top.
Ingredients
- 3 oranges
- 45ml Aperol
- 2tbsp olive oil
- 300g green asparagus
- 1 large fennel bulb
- 90g samphire
- A handful of salad leaves
- 15ml white wine vinegar or white balsamic
- 2 tsp of caster sugar or honey
- 100g Pecorino Romano
Top Tip for making Easy samphire salad
Samphire is now easily available at Tesco and Waitrose.
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