I sit down to write a little something about the recipes I post and sometimes I just don't know what to say. How many times can I tell you how much I love fennel and orange together? Or how much I adore salad? Or how blasted cold it's been and how much snow has fallen and how much I am longing for spring to arrive?
I could also let the pictures speak for themselves.
Fennel Orange Salad with Kalamata Olives and Microgreensoriginal recipe, to make about 4 small side salads
Ingredients:1 fennel bulb (about 6 oz.), some fronds reserved, very thinly sliced and tossed with a little fresh lemon juice
2 medium oranges, peel removed and cut into thin slices crosswise
1/4 cup pitted kalamata olives, sliced
1 oz. Parmigiano-Reggiano shavings (use a vegetable peeler)
big pinch coarse salt (I used sel gris)
small handful microgreens
really good olive oil, for drizzling
lemon juice, for drizzling
Instructions:Arrange 1/4 of the sliced fennel on each of four plates along with 1/4 of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.
If you think this looks good, you might be interested in a few other tasty salads...
Winter Panzanella Salad with Grapefruit, Fennel, and Avocado from The Vintage Mixer
Winter Citrus Salad with Goat Cheese from Flourishing Foodie
Winter Citrus Salad with Fennel and Pomegranate from Weelicious
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