Gorgeous blood oranges are in season now. They are a little more tart than other oranges and are perfect addition to any salad. Use them generously. They are rich in anthocyanin - a flavonoid compound known for its antioxidant and anti-inflammatory properties.
To start the week with something delicious I made this gorgeous shaved Fennel and Orange Salad. It is a variation of a classic Mediterranean dish. I love the simplicity of it and used only fennel and oranges, but you can add black olives, red onion, pomegranate arils, pine nuts, or fresh mint. Get creative.
I used one medium fennel bulb and two oranges per portion. Smaller fennel bulbs are more tender and I prefer them in my raw food dishes.
Ingredients:
for the salad
- 2 medium large fennel bulbs
- 2 sweet oranges (I used Navel, you can use tangerines if you prefer)
- 2 blood oranges
for the vinaigrette
- freshly pressed juice of 1 blood orange
- freshly pressed juice of 1/2 lemon
- 1 tsp raw apple cider vinegar (optional)
- 1/2 cup virgin olive oil
- 1 Tbsp raw, unprocessed honey (optional)
- 1/2 tsp crushed or coarsely ground pink peppercorns
- pink Himalayan salt, to taste
for the garnish
- a few orange slices
- chopped fennel fronds
- crushed or coarsely ground pink peppercorns
Method:
- Using mandolin slicer or a very sharp knife, cut the fennel bulbs into very thin slices.
- Whisk the vinaigrette. Adjust the taste to your personal liking.
- In a bowl gently toss the sliced fennel with half of the vinaigrette. Set aside.
- Peel the oranges removing as much pith as possible. Slice the oranges and arrange the slices on individual platters. Portion out the fennel and spread it on the sliced oranges. Pour more vinaigrette. Garnish with orange slices, chopped fennel fronds and coarsely ground pink peppercorns. Enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2023