FENNEL + ORANGE SALAD

Febbraio 4, 2022

FENNEL + ORANGE SALAD
Many vegetables and fruits appear during February. Fennel remains one of the most underutilized vegetable here in the States. Try this recipe for light lunch or a side dish.
Flavors and Knowledge

Feb 4

FOTO: {Image Attribution via Il Giornale del cibo}

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Chefs design menus and blend flavors by following the calendar of vegetables and fruits, and I suggest you’ll consider our practice. Cooking in season makes the task much more straightforward. Every season provides full and untouched flavors. Today, I am suggesting a recipe with a solid Sicilian origin, where citrus juices often replace vinegar for acidity.

Among the fruit and vegetables in February, we still find all crucifers so that you can indulge yourself with cabbage, broccoli, and turnips, foods with great antioxidants power, which makes them protective against many diseases and winter ailments. In addition to brassicas, the February vegetable garden offers many varieties capable of strengthening the body’s defenses: from onions to fennel, up to Jerusalem artichoke. On the other hand, if you are looking for a natural method to detox yourself, you can consume chicory, very rich in water and perfect for any diet. Similarly, beetroot helps eliminate toxins and improve circulation.

Note on brassicas. A genus plant includes cabbage, turnip, Brussels sprout, and mustard greens.

FENNEL + ORANGE SALAD

Ingredients for 4

Four medium oranges

Two medium-size fennel

One red onion

Four dates (fresh or dried)

1/2 lemon (juice only)

Salt + Black pepper to taste

Fresh mint leaves for garnish (optional)

Procedure

Peel the oranges, and remove all traces of peel. Squeeze the juice from 2 wedges of the oranges, and set aside.

Wash and cut the fennel into thin strips, setting aside the freshest green tufts to use for garnish.

Remove pit from the dates and cut them into strips.

Finely slice the onion, place the slices in a bowl with cold water, and cover.

Mix the orange juice with the lemon juice and season with salt, in a bowl.

Drain and dry on kithen paper the sliced onions.

Arrange the salad by putting the slices of oranges first, then the onion, fennel, and, for decoration, the date strips and a few green tufts of fennel on top.

Adjust the seasoning to preference, and serve.

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