Blood Orange, Fennel and Olive Salad

Eating seasonally always tastes best

I love cooking with foods that are in season because they have the best flavor, are easy to find and it is cost effective. My local grocery store had a photo of a similar salad to this when I was shopping over the long weekend so I decided to create my own version. This is so delicious and presents so beautifully. It would be great if you had guests over!

Ingredients:

  • 3-4 blood oranges (you can sub Cara Cara if you don’t have) peeled and sliced into rounds

  • 1 bulb of fennel sliced with a mandolin (or thinly sliced if you don’t have one)

  • 10-12 pitted Cavelstrano Olives sliced in half

  • Dukkah Seasoning

  • Flakey sea salt

  • Good olive oil - I love Fancy Peasant

  • Red wine vinegar

Method:

  • on a large plate or platter, layer oranges, fennel and then olives.

  • sprinkle the Dukkah lightly over the top, then the flakey sea salt - you can always add more!

  • drizzle olive oil and red wine vinegar lightly over the plate.

  • Enjoy!


I loved this! It was so refreshing and different - I hope you do too! If you make this be sure to tag me on Instagram and/or comment below!

xx, Ashley

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