Ingredients
1 celeriac
1 fennel bulb
3 blood oranges
1 lemon
1 large navel or cara cara orange
olive oil
almonds (handful)
tarragon
white wine vinegar
Prepare a big bowl with cold water. Drop in some lemon juice from a bottle or a fruit.
Peel the celeriac. Drop into the lemon bath immediately.
Trim the fennel (reserving the tops with fronds) and slice into thin boomerangs. Move them to the lemon bath. Take out the celeriac, cut it in half, put the other half back. Keep cutting the celeriac now into thin-to-medium matchsticks. Moving the finished ones to the lemon bath, then repeating with the second half of the vegetable.
Cut the oranges into 1/4 inch rounds. Trim the peels with a paring knife. Cut little triangular pieces, removing center seeds or any remaining pith, so you have clean and beautiful jewels of citrus.
Drain the lemon bath, add more lemon juice, a splash of tarragon white wine vinegar, and olive oil. Toss to dress.
Chop the handful of almonds roughly, just making sure some pieces are quite small.
Assemble each serving separately. Take the celeriac and fennel pieces, make a nice pile, add pieces of orange, toss over some almonds, drizzle over some good finishing-olive oil, crack on black pepper, toss on some finishing salt, then tear fennel fronds over the whole thing.
Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.
