Blood Orange & Fennel Salad with Currants & Agro Dolce

I was recently given this book called “Alimentari” apparently it is a café of some note in Brunswick St, Melbourne. I’m trying some of the salads in the book and this one appealed because of the bitter/sweet mix. Apparently the Agro Dolce flavours are sweet, sour and bitter. Also blood oranges are in season.

Remove the white pith from the oranges using a small sharp knife. Working over a bowl to catch the juice, cut between each membrane to remove the segment. Squeeze out the remaining juice from the core and reserve for the dressing.

To make the dressing,heat a splash of oil in a small saucepan over low heat. Add the onion and gently cook until golden brown. Add the sugar and vinegars, and continue cooking until the sugar is dissolved and the liquid has reduced by a third. Remove from the heat and set aside to cool. Once cooled, strain out the onions, whisk in the reserved orange juice and the olive oil and season to taste.

Give all of the salad leaves a good wash and allow to dry in a colander.

Gently fold all of the salad ingredients together with the dressing in a large salad bowl. Season with salt and pepper.

NOTE:: ROCKET IS A GOOD SUBSTITUTE IF ENDIVE IS UNAVAILABLE

3 blood oranges peeled
2 red witlof, core removed and leaves separated
1 head ridicchio leaves separated and broken
1 bunch endive stems and leaves cut into 3cm pieces
2 fennel bulb, fronds chopped and bulbs finely sliced on a mandoline
100g currants, soaked for 30 minutes in enough water to cover
1 bunch of dill, picked

Agro Dolce Dressing

oil for frying
1red onion, thinly sliced
50 g castor sugar
75ml balsamic vinegar
100ml olive oil