Ingredients
3 fennel bulbs
2 blood oranges
2 cara cara oranges
1 Valencia orange
1/4 cup good olive oil
salt and pepper to taste
Instructions
Thinly slice fennel bulbs. Reserve fronds for garnish.
Juice the Valencia orange. Add olive oil, salt, and pepper, and whisk well. Toss sliced fennel in dressing.
Peel and slice blood oranges and cara cara oranges. Arrange on top of salad. Garnish with wisps of fennel fronds and extra pepper.
Enjoy!
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