Friday, February 10, 2012

Fennel Orange Salad

I think you're going to love this new recipe. There is something about the crispness of the fennel with the sweetness of the oranges that makes this salad a pure delight in the dead of winter. The measurements aren't specific, but no matter the proportions it always seems to taste just right.

Chop one fennel bulb (remove the core) into bite-sized pieces reminiscent of chopped celery. Place the chopped fennel into a ziplock back (or a bowl) and squeeze in the juice of one orange. Peel and slice a second orange, cutting between the flesh to ensure perfect little wedges, and toss them into the bag with the rest. Place the bag in the fridge to marinate, allowing the acid from the oranges to soften the sharpness of the raw fennel (anywhere from a half hour to overnight). When you're ready to serve, dump the fennel and oranges into a bowl and add olive oil, salt, and pepper. Top with sunflower and/or pumpkin seeds. Every bite will feel like sunshine in your mouth.