Whole Food, Plant-Based Recipe Fennel Salad with Oranges (Insalata d’Arance)

Ingredients

• 1 fennel, thinly sliced (save fronds from the top)
  

• 2-3 oranges (Cara Cara navel or blood oranges, if in season)
  
• 1 lemon, juiced
  
• 1 small red onion or shallot, thinly sliced
  
• 1-2 cloves of garlic, minced
  
• Black pepper, freshly ground
  
• Fresh mint or parsley, chopped (optional)

Instructions

1. Prep fennel. Cut the stems off from the top and save the fronds so you’re left with a bulb. Cut the bulb in half, then slice very thinly from top to bottom, making sure that each slice has a bit of the base, which will hold the slice together.
2. Prep oranges: Cut off the top and the bottom of each orange. Then with a paring knife, cut from top to bottom along the sides, between the pith (the bitter white stuff just under the peel) and the flesh. Once the orange is peeled, trim off as much remaining pith as you can.
3. Separate oranges into segments. Alternatively, slice into rounds or chop into bite-sized pieces.
4. Chop garlic, fronds, and zest. This mixture will get tossed into the salad.
5. In a large bowl, decoratively arrange the sliced fennel, onions, and oranges. Then add the zest/garlic mixture. (If you use fresh herbs, add them now).
6. If the salad seems dry, squeeze lemon over the entire salad.
7. Salad can be served immediately, but the longer it sits, the flavors develop and the citrus marinates the fennel.

Chef's Notes