Fregola & Blood Orange Salad with Fennel
July 14, 2020
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Every ingredient in this lively salad says Italy. Fregola is a type of Sardinian semolina pasta, not dissimilar to couscous. During processing, it is mixed with water, rolled into tiny pebbles, sun-dried and roasted, giving it a rustic quality. Red-fleshed blood oranges were developed in Sicily, while subtly scented aniseedy fennel is everywhere in Italy.
Preparation time: 25 mins
Cooking time: 12 mins
Serves: 6
Ingredients
2 cups (400g) fregola
4 blood oranges
1 medium fennel bulb, trimmed & thinly sliced
Freshly ground pepper
Anchovy-Lemon Dressing
4 anchovy fillets, drained
1 garlic clove, peeled
1⁄2 tsp dried chilli flakes
1⁄4 cup (60mL) lemon juice
1⁄4 cup (60mL) olive oil
Method
- Bring a pot of salted water to the boil and add the fregola. Boil for about 10–15 minutes, or until cooked through. Drain, refresh under cold water and set aside to drain and dry.
- Slice the peel and white pith from the oranges and slice the flesh into thin rounds. Arrange in a circle on a serving dish.
- For the dressing, mash the anchovies with the garlic and chilli flakes and then whisk in the lemon juice and oil.
- Put the well-drained and cooled fregola and fennel in a bowl, add the dressing and toss lightly. Pile the mixture on top of the oranges and season generously with pepper. Garnish with fennel fronds.
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