14th
Fennel and Blood Orange Salad
Until recently, I had been cooking my fennel in butter and salt, which is a tried-and-true formula for root vegetables. I heard through the grapevine that fennel was even better raw—I had my reservations, I thought it would taste like raw celery—but I took the leap of faith and sliced some raw fennel into the prettiest salad. I imagine that this is the kind of salad that women in pink Chanel suits can eat daintily gasping at the pink-white fronds with garnet accents of blood orange.
The vinagrette for this salad also incorporates blood orange and lemon juice mixed with olive oil.
Ooooo arty! Blending your modern art ingredients together will get you this:
I usually use about the juice of one lemon, one blood orange, and some sugar to balance the citrus. The main ingrediants are thinly sliced fennel and blood orange slices.
Pour the vingarette over the salad, salt and pepper to taste and let sit for an hour to really soak the flavors in.
