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
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