This beautiful and refreshing dish pushes the envelope on what we consider a salad. It contains no lettuce, cucumbers, or any typical salad ingredient. Orange and fennel salad is popular in Italy and is often served there after the main course. My supermarket had bags of blood oranges on sale and I realized they would look spectacular in this dish nestled next to the pale green fennel and black olives. Reader, I bought the blood oranges and made this salad.
3 navel or blood oranges
2 tbl. chopped fennel greens
1 large or 2 small fennel bulbs, trimmed, quartered and thinly sliced
pepper to taste
12 black Kalamata or oil-cured olives
vinaigrette dressing
Peel and section the oranges. Toss the oranges, sliced fennel and fennel greens with the vinaigrette dressing. Season to taste with pepper and arrange on 4 salad plates. Garnish the plates with olives.
Serves 4
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