Monday, October 2, 2017

Classic Fennel And Orange Salad On A Bed Of Greens

I hardly can believe that it is already October! Time flies. If I had any illusions that the summer would last forever, today they are all gone. The weather outside changed overnight... Only a visit to a local farmers' market is comforting. The produce is incredibly colorful and bountiful with late summer and early fall crops. 


A salad seems always like a good idea. Make one whenever you can lay your hands on fresh organic herbs greens, and edible flowers. Salads are easy to make and do not require expensive kitchen equipment. Sharp knife is all you need to chop up the ingredients. A simple dressing can be whisked in a bowl with the help of a fork, or shaken together in a mason jar. It really is easy to go raw and you do not even need to be a vegan.

~ Classic Orange And Fennel Salad On A Bed Of Greens ~

Ingredients: 

for the salad
  • 4 medium large fennel bulbs with fronds
  • 2 oranges
  • mixed wild herbs and greens (a bowlful per person)
  • handful of edible flowers for garnish

for the dressing
  • 1/4 cup virgin olive oil or cold pressed oil of your choice
  • juice of 1 large orange
  • 1 tsp raw apple cider vinegar
  • 1/4 tsp fennel seeds, crushed or freshly ground
  • Celtic sea salt and freshly ground pepper to taste


Method:
  • Clean up the fennel bulbs and remove the fronds. Cut the fennel bulbs into thin slices. Chop up the feathery fronds. Peel and slice the oranges.
  • Wash the wild herbs and greens and arrange them on large salad platters.
  • Place sliced fennel and oranges on the bed of greens. Add chopped fennel fronds and edible flowers. 
  • In a small bowl whisk the dressing using all the dressing ingredients. Adjust the taste to your personal liking.Pour dressing over salad and serve right away. Enjoy in good company!


This simple salad will surprise you with an incredibly refreshing taste. If you like fennel you will definitely like it. I was lucky to get very sweet and juicy oranges and very young fennel bulbs. The greens were crunchy and slightly bitter in taste. The mixture turned out divine! This recipe serves two.


Tip: If you prefer your dressing to be a bit creamier, simply add a handful of cashew nuts that have been soaked in water overnight, and blend all ingredients in a blender until creamy and smooth.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


    



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