Orange Fennel Salad
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WHAT YOU NEED:
3 large navel oranges 1 large fennel bulb, including fronds ½ red onion 1 bunch radishes |
DRESSING:
orange juice, from 2 oranges orange zest, from 1 orange 1-inch fresh ginger 2 tsp orange blossom honey 1/4 cup olive oil salt & pepper |
METHOD:
Zest one of the oranges. Juice the remaining two oranges. Place zest and juice in a bowl with minced ginger, honey, and oil. Whisk. Salt and pepper to taste. Set aside.
Thinly slice the fennel, red onion, and radishes. Slice the orange used for zest into segments, and remove any pith (white part).
Place sliced ingredients in a salad bowl and toss to mix. Pour enough dressing into the salad bowl to generously coat the vegetables. Mince the fennel fronds and sprinkle over the top. About 1 Tbsp.
Serve as is or on a bed of greens.
Zest one of the oranges. Juice the remaining two oranges. Place zest and juice in a bowl with minced ginger, honey, and oil. Whisk. Salt and pepper to taste. Set aside.
Thinly slice the fennel, red onion, and radishes. Slice the orange used for zest into segments, and remove any pith (white part).
Place sliced ingredients in a salad bowl and toss to mix. Pour enough dressing into the salad bowl to generously coat the vegetables. Mince the fennel fronds and sprinkle over the top. About 1 Tbsp.
Serve as is or on a bed of greens.