This salad has very few
ingredients, but its simplicity is what
makes it burst. An easy winter salad
that is bright and crisp.
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Design
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Trim the tops of the fennel. Slice the bulb in half and trim out the solid core of
the base of the fennel bulb. Slice the fennel as thinly as you can with a knife.
Set aside.
With a sharp paring knife, trim the outside skin of the blood orange. Cut in half
and trim out the inner white pith. Cut into 2-inch segments. Set aside.
In a bowl, whisk together the apple cider vinegar, olive oil and orange zest.
Toss with the sliced fennel. Place half of the mixture on a plate and carefully
add the blood orange segments. (This prevents the deep color of the blood
orange from staining the white fennel.) Add the rest of fennel mixture to the
top. Sprinkle with a pinch of salt and serve.
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Flaniga
Makes 4 servings
1 large fennel bulb
1 blood orange
2 tsp apple cider vinegar
2 tsp Meyer lemon zest
(zest of one whole lemon)
2 TBSP extra virgin olive oil
Pinch salt
sica
Fennel & Blood Orange Salad
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January 2015 eNewsletter 19