Wednesday, March 16, 2011
Fennel, Orange and Red Pepper Salad
It is almost spring and I crave something refreshing. I love combination of fresh fennel and orange and tonight I made a salad using these ingredients. Salad was exactly what I needed. I served it with a piece of pan-fried Black Cod with Tom Douglas Salmon Rub with love.
1 bulb of fennel, thinly sliced
1 tablespoon of finely chopped fennel fronds
1 red pepper, seeded and chopped into small pieces
2 oranges, navel
1 tablespoon of white wine vinegar
1 tablespoon of white sugar
2 tablespoons of olive oil
Salt and Pepper to taste
1. Peel orange with a knife so that you cut most of the membrane off and the flesh is exposed. Next from the top cut orange in half. Take each half and put it flat side down. Cut orange into thin slices so that each piece has several small sections of the orange held by the leftover membrane. See picture above.
2. In a salad bowl combine together fennel slices, fennel fronds, red pepper and orange slices. In a separate small bowl whisk together white wine vinegar, sugar and olive oil. Add vinegar and oil mixture to the salad bowl. Mix all ingredients together. Salt and pepper to taste. Cover the bowl with a plastic wrap and put it in a refrigerator for at least 1 hour before serving letting all the flavors meld together.