In response to the rushed fast food industry, there’s also a movement dedicated to slow food. Slowfood revolves around fresh, fair and sustainable food that is prepared with the intention of it being thoroughly enjoyed. It helps us to connect to the origin of our food so we can truly appreciate it. Are you curious about experiencing this new way of cooking and eating?
Summer Citrus Salad
For 4 persons
4 blood oranges (available from December to May; replace with regular oranges in the other months)
300g of Chioggia radicchio (or any other type of red lettuce)
1 large fennel
2 dill fronds
2 tsp sesame seeds
Juice and grated zest of ½ a washed lemon
3 tbsp olive oil
1 garlic clove, minced
1 teaspoon orange blossom water
½ tsp cinnamon
½ tsp salt
Grind of black pepper
To make the dressing, combine the garlic, lemon zest, lemon juice, orange flower water, cinnamon, and salt and pepper using a small food processor or hand blender. Store in a glass jar in the refrigerator.
Peel the oranges and slice into thin rounds. Tear the radicchio into chunks, slice the fennel into thin strips, chop the dill coarsely and gently combine with the orange and rocket.
Garnish with sesame seeds and serve the dressing next to the salad.