Ingredients:
3 blood oranges ( use navel oranges if blood oranges are out-of-season)
1 large fennel bulbs
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Directions:
Use a sharp knife to remove orange peel.
Cut oranges into segments, removing all the white pith.
Slice end from fennel and remove shoots from top (reserve shoots).
If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
Cut in half and thinly slice.
In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
Arrange fennel slices and orange segments on individual serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.