Recipe: Blood Orange Salad with Pecans, Cannellini Beans and Fried Fennel

Colorful, refreshing, satisfying and delicious: this vibrant salad from Bazaar, the latest book by Sabrina Ghayour, is ideal as a main course or side dish and makes a spectacular centerpiece all year round, whether or not you use blood oranges.

Method

1. Place a large frying pan over medium heat and drizzle in some olive oil. Add the fennel and fry for a few minutes, until the fennel has softened slightly and is turning golden brown around the edges. Transfer to a bowl with a slotted spoon, season with a little salt and pepper and set aside.
2. You will need a sharp knife to peel the oranges. Cut off the top and bottom of each orange. Then remove the remaining peel and white pith, strip by strip from top to bottom, until the entire orange is peeled. Cut the orange crosswise into 1 cm thick slices.
3. Place the lettuce leaves on a large platter or in a shallow salad bowl. Scatter the cannellini beans over them, followed by the orange slices, pecans and fennel. Sprinkle with the raisins and chives.
4. For the dressing, mix the red wine vinegar, honey, cinnamon, cayenne pepper, water and olive oil in a small bowl and drizzle the dressing over the salad. Serve immediately.

Title: Bazaar
Author: Sabrina Ghayour
Price: €25.95
Publisher: Good Cook