I sit down to write a little something about the recipes I post and sometimes I just don’t know what to say. How many times can I tell you how much I love fennel and orange together? Or how much I adore salad? Or how much I love fennel orange salad? Or how blasted cold it’s been and how much snow has fallen and how much I am longing for spring to arrive?
I could tell you all of those things, or I could just say this: Make this salad. It’s incredibly delicious. It’s sweet and salty and fresh. And you’ll love it. I could also let the pictures speak for themselves…
- 1 fennel bulb (about 6 oz.), some fronds reserved, very thinly sliced and tossed with a little fresh lemon juice
- 2 medium oranges, peel removed and cut into thin slices crosswise
- ¼ cup pitted kalamata olives, sliced
- 1 oz. Parmigiano-Reggiano shavings (use a vegetable peeler)
- big pinch coarse salt (I used sel gris)
- small handful microgreens
- really good olive oil, for drizzling
- lemon juice, for drizzling
- Arrange ¼ of the sliced fennel on each of four plates along with ¼ of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.