Photo: Diana Bauman
In my family, we eat a salad nearly every day. This time I decided to come up with something a little bit different using seasonal ingredients.
The more I learn about fennel, the more excited I am to grow it this year in my garden. (Yes, it’s the time of year that I have dirt and growing on my mind!)
It’s a delightful herb with a wonderful aroma of anise (black licorice). The bulb is usually eaten raw in salads or chopped and cooked like a root vegetable. The greens can be used as aromatic garnishes to top all kinds of dishes.
Fennel also has medicinal qualities: it aids in digestion, soothes colic in babies and is a remedy for coughs.
Harmony Of Flavors
It has found a nice place for itself in this salad alongside cooked beets, blood oranges and red onions.
To top it off, I made a citrus vinaigrette of freshly squeezed orange juice, infused with red onions and fennel.
Fennel, Beet And Blood Orange Salad With Citrus Vinaigrette
- 1 large or 2 small red beets, boiled and sliced
- 1 blood orange, peeled and segmented
- 3/4 cup freshly squeezed orange juice
- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon raw honey
- 1/2 teaspoon salt
- 1 tablespoon minced red onion
- 1 tablespoon fresh fennel leaves
- red onion, thinly sliced, to garnish
- fennel leaves and shaved fennel from bulb to garnish
- For the vinaigrette, mix orange juice, olive oil, vinegar, honey, salt, onions and fennel in a dressing or mason jar. Allow flavors to meld in the refrigerator for at least one hour before using.
- On a plate arrange 4-5 slices of freshly boiled beets that have been cooled.
- Top with shaved fennel, sliced red onions and blood oranges. Drizzle with citrus vinaigrette and garnish with fennel leaves.