Manchego, fennel and orange salad is one of my favourite dishes for summer entertaining. It’s a little different, but quick and easy, and there’s never any left over. The trickiest part is segmenting the oranges, and you can see how easy that is in the video below. I love cheese and I adore Sherry – and this salad using Spain’s wonderfully nutty sheep’s milk cheese and delicious Sherry vinegar is an ideal match for an ice cold glass of Fino Sherry, such as Equipo Navazos La Bota 35. Sometimes I leave the fennel out and just use a little extra endive. Endive is often sold in double bunches, I only use the small tender leaves from the base of the bunches in my Manchego, fennel, orange salad, as the larger leaves are too coarse. I save them to make scarole di Natale or a frittata. Serve this salad as a first course or as a side dish for a barbecue. Salud!
Serves 4 as a starter
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