This is my favorite all time salad. It is light and delicious. You have to try it.
For this recipe, a high quality extra virgin olive oil is a must. I use the olive oil from my home. You can find it right here on my website.
Fennel Salad
Ingredients
(Serves 4)
3 Fennel Bulbs (about 1.5 lbs), shaved and reserve the fennel fronds
2 Oranges, scored
½ Cup Pistachio
½ Cup Castelvetrano Olives, Chopped
3 tbsp. Pomegranate Seed
1 tsp. Salt
¼ tsp. Black Pepper
1 pinch REd Pepper Flakes
⅓ Cup Olive Oil
Method
To cut the funnel, I use a mandolin. Start by halving the fennel bulb. Remove the core. Then, using the mandolin on a very thin setting carefully shave the bulb.
Add the fennel to the bowl.
Get in the pieces of the scored orange, pistachios, olives and pomegranate seeds, as well as the diced fennel fronds. Squeeze any excess juice out of the leftover orange parts.
Next add in salt, black pepper, red pepper flakes and olive oil. Mix well and serve.