Saturday, March 6, 2010

Blood Orange, Fennel and Marcona Almond Salad






















The Blood Orange, Fennel and Marcona Almond Salad is a winter salad that wants spring to arrive really soon. Speaking of the arrival of spring, the trees in our neighborhood are just spouting these beautiful pink flowers to be followed by the emerging red leaves. Once late fall arrives, the trees loose the leaves and are just twigs during the winter months. The cycle then starts again. Don’t you love the turning of seasons?

The sweetness of the blood oranges along with the licorice flavor of the crunchy fennel and the bite from the red onion melds into a beautiful winter salad. The addition of the marcona almonds enriches the earthy texture to each bite. Sherry vinegar and the olive oil is a perfect marriage for this simple dressing. Be sure to use the fleur de sel to season – it is light and less salty than regular table salt.

Blood Orange, Fennel and Marcona Almond Salad

Makes 4 individual Plates

4 Blood Oranges, peeled and sliced
½ C. Red onion, sliced thin
1 C. Fennel, sliced thin
1/3 C. Marcona almonds
1 T. Fennel fronds
Olive oil
Sherry vinegar
Fleur de sel
Ground pepper

Divide and arrange among four plates the blood oranges, fennel and red onion slices. Divide and place the almonds among the plates. Drizzle the sherry vinegar and then the olive oil. Season with the fleur de sel and the fresh ground pepper. Garnish each plate with a bit of the fennel fronds.

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