So once I invest in a mandoline, I'll make this again and use grapefruit, for an all white salad with some taste contrast! (Or maybe pink grapefruit!) It does have really good crunch and is perfect for this time of year when we seem to want to sweep heavy wintry foods from the table.
FROM THE ARCHIVES In 2006, I collected fennel recipes from food bloggers, a great collection of fennel recipes, from appetizers to desserts. My own fennel recipes are in the Recipe Box.
A YEAR AGO ... Napa Cabbage, Herb & Mango Salad with Asian Dressing "Even late on a chilly spring evening, this tasted so fresh and alive ..."
TWO YEARS AGO ... Only Day Four, carrots tossed with honey and cilantro
FROM GREAT FOOD BLOGS
NPR's Kitchen Window ... Don't Forget the Fennel, aka 'sweet anise'
Erin's Kitchen ... fresh fennel chips
Coconut & Lime ... pork & fennel stew
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FENNEL & BLOOD ORANGE SALAD
Time to table: 25 minutes
Serves 4 in small servings
1 fennel bulb, halved lenthwise, cored and very thinly sliced crosswise
1/4 a red onion, diced
Mint leaves, chopped
Oil-cured black olives (these were gorgeous against the orange)
2 blood oranges, halved and sections removed (made easy work of by a grapefruit knife with a curved, serrated edge)
1 tablespoon good olive oil (like the amazing stuff from Alejandro & Martin, just it really does make a difference in salads)
Salt & pepper to taste
Combine all the ingredients. Serve immediately.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. (c) Copyright 2007