2:18 pm - Wednesday, June 20 2018
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Fennel and Blood Orange Salad

blood orange & fennel salad by The Culinary ChaseThere’s something alluring and mysterious when you spot a sign in your grocery store for blood oranges.  Will it bleed when cut?  Will it taste vastly different from an ordinary orange?  Yes, the juices are more defined because of the visual red pigment, and yes, it’ll taste slightly bitter but not as acid.

  But look at that color!  The days are getting longer and putting me in the mood for summertime food. Fennel and blood orange salad is so light and airy I am easily reminded of warmer weather and sun-drenched days. Blood oranges originally came from Sicily and Spain although some are now grown in California.  They’re lovely in salads, cocktails, sorbet, tarts, marmalades and salsas.  This salad is super easy to make, amazing in flavors and texture and let’s not forget nutritionally good.

Serves 4

2 blood oranges, peeled and segmented
large fennel bulb, trimmed and thinly sliced (use a mandoline)
feta cheese, crumbled
extra-virgin olive oil
sea salt and freshly ground pepper
fennel fronds (wispy little leaves at the tips of a fennel bulb)

blood orange by The Culinary Chase1. In a bowl toss fennel slices with a splash of olive oil and about a tablespoon of lemon juice. Season with salt and pepper.
2. Arrange fennel on plates followed by blood orange segments. Top with feta cheese and drizzle with olive oil.  If you have any fennel fronds, scatter over the salad.

The Culinary Chase’s Note:
Use fresh dill if the fennel fronds don’t look great or have been chopped off.  Enjoy!

The post Fennel and Blood Orange Salad appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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