For some reason satsumas have a super nostalgic quality to them, for me. Maybe it’s because we were always given one in our stocking at Christmas as kids (jeez - how old am I??) or maybe it’s because they’re like the training wheel citrus - you have to deal with a satsuma befor you progress to orange. But anyway, this salad tastes NOTHING like my youth.

It’s exotic, sweet and sharp with the aniseed kick of the fennel. The avocado adds creaminess and the radishes add crunch. I serve this bad boy as part of a bunch of small plates whenever I have guests. It’s a crowd pleaser because the satsuma slices look like the TINY BURNING SUNS OF A NEARBY GALAXY!

Makes one big salad.

Fennel and Satsuma Salad (aka POKĒ VIBES SALAD) with Sriracha Ginger Dressing

Richard Makin

It’s exotic, sweet and sharp with the aniseed kick of the fennel. The avocado adds creaminess and the radishes add crunch.

3 from 1 vote

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Ingredients

  

• ▢ 1 fennel bulb
• ▢ Around 10 small heirloom radishes
• ▢ 2 small satsumas
• ▢ 1 ripe avocado
• ▢ 1 spring onion
• ▢ 1 teaspoon toasted black sesame seeds
• ▢ ⅛ teaspoon red pepper togarashi

Instructions

 

• Using a mandolin on its thinnest setting, slice the fennel. Arrange evenly on a large plate.
• Next adjust the mandolin to 2mm setting and slice the radishes. Add to the plate.
• Peel the satsumas and slice thinly width-ways into around 8-10 discs. Add to plate.
• Halve the avocado, remove the stone and scoop the flesh from the skin. Slice each half into ½ cm thin crescent moons. Add to the plate
• Shred a spring onion into strips and add to the plate.
• Top the salad with toasted sesame seeds and the togarashi before dressing with my sriracha ginger dressing.

Nutrition

Serving: 1grams

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