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June 11, 2014
I’m so into fennel right now. (I’m sure you can tell—almost everything savory I’ve posted in the past month has fennel in it…) The crunch, the sweetness, and the freshness pair so perfectly with both sweet and savory flavors. Yet fennel also holds its own. Here, paired with salty cured olives and sweet blood oranges, it lends itself to an entirely unique flavor profile. Olive oil and sea salt round out the fullness for an excellent summer salad.
I recommend serving as a starter to Balsamic Lentils with Caramelized Onion and Lemon Fennel Yogurt and Roasted Garlic Lemon Potatoes
Ingredients
- 2 slices blood oranges peeled and separated
- ¼ bulb fennel sliced
- fennel fronds
- 4-6 oil cured olives pitted and quartered
- olive oil
- sea salt
Instructions
- Slice each orange slice in two, making it into another 2 slices (i.e., making a long cut in from the side, not in the middle). Layer orange and fennel slices in a circle, or toss together in a bowl if you’re in a hurry. Add quartered olive pieces, fennel fronds, and drizzle with olive oil. Top with a sprinkle of sea salt.
