Tuesday, August 18, 2009

Orange Fennel Salad




I'm distracting myself with salad.
It was either make salad, or go out buy chocolate and make eclairs. Now that's not to say that I won't be making eclairs tomorrow- I've just staved off the eclair crazies for today. And so- onwards to salad!

Orange Fennel Salad
1 large fennel bulb
2 oranges, cut into segments
juice from the cut up oranges
2 T Balsamic Vinegar or Red Wine Vinegar
2 T Olive Oil
salt
pinch of sugar (optional)
Segment oranges and cut the segments in half. Add the extra juice from the sliced oranges into a bowl with the orange segments. Slice the fennel, add to the bowl. Add the vinegar, oil and salt, and sugar (if using). Toss and serve.

3 comments:

  1. So light and refreshing! Yum!

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  2. Yum! I like to make a salad very similar to this. I use regular oranges for most of the year, but blood oranges really make it special when they are in season. I usually tear up a little basil and toast some pine nuts and scatter those over the top. Still, orange and fennel don't need much other than each other. Very nice!

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  3. Those add-ins sound delicious! I've also heard of adding craizins... Either way, one of my favourite simple salads! It is, indeed, yum :)

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