Name: Fennel and Orange Salad
Ingredients: 2 large oranges (blood oranges, if possible; navel are OK); 1 head of young fennel, preferably with green tops; 1 red onion, sliced thin; Dry-cured Sicilian black olives; Juice of 1 orange, freshly squeezed; Pinch of sea salt; 1 tablespoon olive oil (optional)

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Fennel and Orange Salad

Enjoy the heart-healthy benefits of fennel.

Course: Salad

Keyword: fennel, orange, salad

Servings:

Author: Carol D'Anca

Ingredients

Salad:

2 large oranges (blood oranges, if possible; navel are OK)
1 head of young fennel, preferably with green tops
1 red onion, sliced thin
Dry-cured Sicilian black olives

Dressing:

Juice of 1 orange, freshly squeezed
Pinch of sea salt
1 tablespoon olive oil (optional)

Instructions

Peel the two oranges; also cut off the bitter pith. Cut off a small slice from the top and bottom of each orange. Using a sawing motion with a sharp serrated knife, slice each orange into thin rounds. Place slices on plates.
Cut off the green tops of the fennel; reserve for garnish. Finely slice the fennel bulb lengthwise.
Add slices of red onion and olives.
Finish by drizzling with the fresh-squeezed orange juice; salt to taste. Add olive oil, if desired.

Notes

Adapted from a recipe by Carol D’Anca in Real Food for Healthy People (Food Not Meds, 2015), foodnotmeds.com. Photo by Glenn Scott.

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