Ingredients
Method
- 4-6 blood oranges, peeled and halved
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 180 g Woolworths Italian salad
- 1 fennel bulb, shaved
- 120 g buffalo mozzarella, torn
- 50 g walnuts, toasted and crushed
- Woolworths salt flakes, to taste
- green peppercorns, crushed, to taste For the dressing, combine:
- 2 blood oranges, juiced
- ¼ cup red wine vinegar
- ¼ cup olive oil
Method
Ingredients
1. Place blood orange halves on an oven tray, and lightly blow-torch the tops to char the edges slightly.
2. Drizzle charred oranges with olive oil and vinegar.
3. Cover a serving platter with fresh Italian salad leaves and shaved fennel. Top with blood oranges.
4. Top with mozzarella, dress with the dressing, and season with salt flakes and green peppercorns.
Cook's tip: blood oranges are best juiced when chilled.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa
Don’t delay! Woolworths’ blood oranges are available on shelf for a limited time. Make the most of this season by adding the crimson-coloured citrus to salads, bakes, roasts and cocktails.
Hi, what form of measurement is used for the oil and vinegar in both ingredients and dressing? Is it tablespoon, teaspoon, cup? Thanks
Hi Saudah, apologies for the error in the ingredients and thank you for catching it. We have now updated the recipe. All the measurements for the oil and vinegar are in cups. Annzra Denita – online editor.