Blood Orange and Fennel Salad with Bacon Bits and Macadamia

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Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

4 Blood oranges
1 Fennel bulb, fronds reserved, trimmed, thinly sliced
50 g Bacon, finely diced
2 Baby romaine salad, separated
150 g Honey roasted macadamia nuts
1 tbsp Black cumin oil
1 tbsp Freshly squeezed lemon juice
Salt and pepper to taste

Peel and cut blood oranges into rounds or wedges. Set aside.
Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.

Blood Orange and Fennel Salad with Bacon Bits and Macadamia

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