Fennel and Orange Salad

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For most of my life, salad meant iceberg lettuce, tomato, croutons, cheese and ranch dressing. Sad, but true. I still like iceberg (although I rarely eat it), but now I eat all kinds of salad greens.  Who said salad had to be green? One of my favorite salads is this one that my friend Julie taught me how to make. Eating paleo and blogging about food has opened my eyes to all kinds of new salads. I saw something similar to this recipe on food buzz not too long ago and decided to give it a try.

I wasn’t sure how the raw fennel would taste. We eat it all the time sauteed or roasted, but we’ve never used it raw before. My husband used to hate fennel, but he’s come around since going paleo, and his tastes have changed. We both decided that the taste is milder when it’s not cooked and it paired really well with the orange.

Ingredients

• 2 blood oranges
• 1 fennel bulb
• 1/4 cup pistachio nuts, chopped
• a few sprigs of fresh mint
• juice of half a lemon
• olive oil for drizzling
• salt to taste

Instructions

1. Peel the blood oranges and slice them into rounds.
2. Cut the frond end of the fennel bulb off and discard. Then slice the fennel into slices that are about 1/4″ thick.
3. Arrange the fennel on the plate first and then layer the orange slices on top.
4. Squeeze the lemon juice over the top of everything and drizzle on the amount of olive oil that suits your taste.
5. Add a few grinds of salt.
6. Sprinkle the pistachio nuts over the top and garnish with fresh mint leaves.
   

   Gorgeous salad

The Verdict

We both really liked this salad. It was crisp and refreshing and the flavors went well together. We served it with roast pork tenderloin and grilled asparagus for a perfect meal.

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