I found this juicy salad while pawing through one of my favorite food websites, Tastespotting (www.tastespotting.com). Pictures often say more than words and Tastespotting takes advantage of this.
Ingredients
- 4 navel oranges
- 1 T fennel seeds
- 3 T olive oil
- 1 T balsamic vinegar
- 1/2 t sea salt
- 2 medium fennel bulbs, thinly sliced
- 2 T fresh orange juice
- 1 T grainy mustard
- 3 green onions, sliced
Slice the rind and pith completely off of the oranges and slice the oranges 1/4″ thick.
In a pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
Combine ground fennel seeds, olive oil, balsamic vinegar, mustard and sea salt in a small bowl and mix well.
Toss the dressing with the orange slices, fennel and onions and serve.
Like any recipe this one can be modified in any number of ways. I've read one variation that includes cans of baby octopus in olive oil and other varieties with salad greens or different citrus fruits.
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