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Fennel and Blood Orange Salad (P, TNT)
Source: An Italian cooking show on PBS (Maybe "Ciao, Italia!")
Serves: About 4

1 fennel bulb
2 blood oranges
Olive oil
Balsamic vinegar

Remove peel and pith from oranges, slice thinly.

Wash fennel and slice thinly.

Arrange slices on a large, beautiful platter, alternating fennel and orange slices overlapping. Drizzle them with olive oil and balsamic vinegar to your taste. A little goes a long way.

You might want to wash the orange before slicing and zest the skins into curly little shreds to sprinkle a few on top.

Posted by Lori Cahan-Simon

Nutritional Info Per Serving: N/A