Fennel & Blood Orange Salad
This fresh, succulent salad with is a refreshing addition to any hearty, protein-based meal.
2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges, skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
freshly ground black pepper
1. Toss everything together.
2. Season to taste with salt & pepper.
Don’t let this sit too long before serving or the fennel will lose its nice crunch.
Recipe courtesy of Mario Batali.