Summer salads: Fennel, avocado and orange with chorizo dressing recipe

The chorizo can be omitted here for a vegetarian alternative, but it does make an interesting dressing that contrasts with the freshness of the fennel, avocado and orange. Soaking the shaved fennel in iced water crisps it up and improves the whole dish. Serves 4 1 large fennel bulb 3 oranges, segmented 2 avocados, peeled and sliced 1 bunch watercress 2 tbsp pistachios, toasted and chopped For the dressing 200g of spicy cooking chorizo, skinned and cut into small pieces Juice and zest of 1 orange 2 tbsp sherry vinegar 2 tbsp extra virgin olive oil 100g piquillo peppers, finely chopped Salt and pepper 1. Shave the fennel very finely on a mandolin. Place in the fridge in some iced water to crisp. 2. Dry fry the chorizo in a pan for about 10 minutes until its oil runs out and the chorizo is cooked. Cool for 5 minutes then mix with the orange juice and zest, vinegar, oil and peppers to make the dressing. Season well. 3. In a large bowl, mix the orange segments, avocado and watercress. 4. Drain and dry the fennel and combine it with the other salad ingredients. 5. Drizzle with the dressing and sprinkle with pistachios.