THE ITALIAN COOKING SCHOOL IN AMSTERDAM, EST. 2002

🍊 I made this simple salad to use the last blood oranges in my fruit bowl and get some extra vitamin C before Spring arrives.

🍊 It also includes some lightly grilled bimi - mini broccoli - and a mild pecorino from Sardinia. You can of course use another type of pecorino or any other cheese of your choice, which will bring a pleasant touch of saltiness to contrast the sweetness of the oranges and the honey in the dressing.

🍊 I grilled the mini broccoli briefly to keep it almost raw and crunchy, and because I didn’t want it to get dry and lose all of its vitamin C. The rucola and mini romaine lettuce are the extra greens that give more taste and texture, while pomegranate and fennel seeds in the dressing add some serious crunchiness.

🍊 Here’s the recipe. Save it for when you’re craving a bowl of sunshine.

Serves 1

🍊SALAD🍋
2 handfuls of rucola
1 Little Gem romaine lettuce
a bunch of mini broccoli
1 blood orange
80 gr. mild pecorino or other cheese, diced
a handful of pomegranate seeds

🍊DRESSING🍋
juice of 1/2 blood orange
juice of 1/2 lemon
enough ev olive oil
a pinch of fennel seeds
1 heaped teaspoon of honey
salt and black pepper to taste

Start soaking the fennel seed in orange and lemon juice to soften it a bit while you prepare the salad.
Make a base of rucola on a plate. Chop the romaine and add to the rucola.
Peel the blood orange and cut in round slices. Add to the greens.
Briefly grill the mini broccoli and let it cool.
Add the broccoli to the salad together with the pomegranate seeds and the diced cheese.

Prepare the dressing by mixing all the ingredients well, making sure the honey dissolves properly.
Pour over the salad and enjoy.

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