Blood Orange and Fennel Salad

Recipe by Lennie
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a sharp knife to remove orange peel.
  • Cut oranges into segments, removing all the white pith.
  • Slice end from fennel and remove shoots from top (reserve shoots).
  • If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
  • Cut in half and thinly slice.
  • In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
  • Arrange fennel slices and orange segments on individual serving dishes.
  • Drizzle dressing over salads and garnish with reserved fennel fronds.
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