Esti's Beantown Creation

Fennel & Blood Orange Salad
inspired by Moosewood Restaurant Cooks at Home


Essentially the picture at left is what you are trying to make: a refreshing and zingy salad.

2 fennel bulbs
4 blood oranges
juice of 1 lemon
2 T extra-virgin olive oil
salt and freshly ground black pepper to taste

Remove the feathery leaves and stalks of the fennel. Slice each fennel bulb crosswise into thin slices. If the slices are too wide to be bite-sized, cut them in half. Cut thin slices of the oranges to form round discs. Place fennel and orange into a bowl. Stir in the lemon juice and olive oil, and the salt and pepper. Cover and refrigerate for at least 20 minutes or until ready to serve.

Note: I didn't follow the slicing guidelines above when I made it (note photo), but am recommending them.

Here's another photo of the dinner that Elizabeth and I made (bake tofu in almond meal, brown rice, and sauteed veggies). The salad was a lovely accompaniment.

I think we may need to consider creating some kind of rating scale considering such factors as preparation time, chilling/cook time, total time, healthiness, uniqueness, affordability, tastiness, presentation, or whatever. This recipe is pretty tasty and obviously simple. Try it!