This recipe is a spin of a classic Sicilian dish- the orange and fennel salad. With blood oranges in season, this is the perfect substitution to add a more tangy twist to the salad. Because of their dark pigment, blood oranges hold more antioxidants than other oranges and add a hint of tart to any dish.
Fennel has a beautifully sweet and crunchy flavor and is packed with vitamin C. For even more antioxidants, pomegranate arils are added for an extra crunch to the fennel. Together all of the ingredients in this salad are the ultimate cold-combating elements to help keep you healthy this winter.
Inspired from Healthy Green Kitchen
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1/2 large fennel bulb, trimmed, peeled and very thinly sliced
2 blood oranges
3 tablespoons minced fresh parsley
1 tablespoon olive oil
juice from 1/2 lemon or Meyer lemon
6 ounces baby arugula
1/3 cup pomegranate arils
coarse sea salt and freshly ground black pepper
- Drop the fennel slices into ice water to crisp.
- Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices. Remove and discard any seeds.
- Drain the fennel slices and pat dry on paper towels. Pile them in a large bowl with the orange segments, pomegranate arils, and arugula. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper. Toss together lightly.
- Arrange portions on a serving plate and scatter the parsley on top.