Blood Orange And Fennel Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 3 blood oranges (use navel oranges if blood oranges are out-of-season)
• 1 large fennel bulb
• 4 teaspoons wine vinegar
• 4 teaspoons finely chopped fresh basil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil

Recipe

• 1 use a sharp knife to remove orange peel.
• 2 cut oranges into segments, removing all the pith.
• 3 slice end from fennel and remove shoots from top (reserve shoots).
• 4 if exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
• 5 cut in half and thinly slice.
• 6 in a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
• 7 arrange fennel slices and orange segments on individual serving dishes.
• 8 drizzle dressing over salads and garnish with reserved fennel fronds.