This salad will wake you up during the dreary, cold days of January. The flavorful fennel and citrus are a delight for the tastebuds. No need to overly dress this vibrant salad. A simple lemon vinaigrette will do.
Learn how to cut a fennel bulb from New York Times food columnist Melissa Clark here.
Ingredients
- 1 large fennel bulb, trimmed and thinly sliced
- 2 Cara Cara oranges, peeled
- 15 to 20 fresh mint leaves
- Lemon vinaigrette
Recipe
- Prepare lemon vinaigrette and set aside.
2. Place the sliced fennel in a large bowl. Slice oranges to divide flesh sections and add to bowl.
- Drizzle the fennel and orange with the vinaigrette and garnish with the mint.