Spring fennel salad with blood orange, radish and roasted almonds

Crisp spring fennel and peppery rucola layered with juicy blood orange, fresh radish, shaved parmesan, and golden toasted almonds. A generous drizzle of Verdé Finishing Extra Virgin Olive Oil brings silky richness, while balsamic vinegar adds a gentle sweetness and tang. Bright, refreshing, and full of colour and crunch, it’s an effortless salad that feels elegant enough for entertaining yet simple enough for everyday serving.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

1 bag of fresh rucola
1 full fennel bulb
2 blood oranges
6 radishes
40g almonds
60g of Verdé Finishing Extra Virgin Olive Oil
40g parmesan, shaved
1 tablespoon balsamic vinegar
Salt
Black pepper

Method

1. Toast the almonds → In a dry pan, toast the almonds for 3–4 minutes until golden and fragrant. Roughly chop and set aside.

2. Prepare the vegetables → Add a generous base of rucola to a serving plate or bowl. Using a mandolin, thinly slice the fennel and radishes, then layer on top. Add shaved parmesan.

3. Add the citrus → Peel the blood oranges and cut into quarters or bite-sized segments. Scatter over the salad.

4. Dress → Drizzle generously with Verdé Finishing Extra Virgin Olive Oil, balsamic vinegar, salt, and black pepper. Toss gently or leave layered for serving.

5. Finish & serve → Top with toasted almonds for crunch. Best served alongside grilled fish, roasted chicken, or fresh crusty bread.