Fennel and Blood Orange Salad

Ease of preparation: Easy

Yield: 4-6 servings

Ingredients:

2 fennel bulbs

6 blood oranges

½ cup (120 ml) olive oil

3 tablespoons (45 ml) white balsamic vinegar

1 teaspoon (5 ml) salt

½ teaspoon (2.5 ml) pepper

½ cup (120 ml) pine nuts, toasted

Flaked sea salt, to garnish

Method:

Cut the stalks off the fennel. Keep the fronds and set aside for garnishing the salad later. Trim off the base of the fennel. Cut the fennel in half lengthwise. Using a mandolin, slice the bulb into thin slivers. Soak the fennel slivers in a large bowl filled with ice water for 10-15 minutes to crisp them up.

In the meantime, in a small bowl, juice 2 of the blood oranges. Add olive oil, white balsamic vinegar, salt, and pepper, and whisk to combine.

Peel the remaining 4 blood oranges by first cutting off both ends of the orange, then use a knife to slice off the peel and white pith, working lengthwise from one cut end to the other. Then cut oranges crosswise into thin slices.

Drain the fennel from the water and put in a large bowl. Add the orange slices and pine nuts. Drizzle over the dressing and toss to coat. Arrange on a large serving platter in a decorative manner, layering slices of orange with fennel. Garnish with fennel fronds, sprinkle with flaked sea salt, and serve.

Buon appetito!