INGREDIENTS:
2 Fennel bulbs, sliced thin (I use a Mandoline to get super thin slices)
1/2 small red onion, sliced paper thin (Mandoline works great for this too)
4-6 blood or naval oranges, peeled and sliced 1/4” thick
1/4 cup Best quality extra-virgin olive oil
Coarse sea salt, to taste
1/4 toasted pinoli nuts, optional
Optional Protein: You can either have this as a side dish or as a meal. For a meal, add some protein like grilled chicken strips or sautéed and seasoned cannellini beans (yum!).
Optional Greens: I like to serve this salad on a bed of chopped or shredded Romaine lettuce.
METHOD:
Arrange fennel and oranges on a platter and sprinkle on red onion. Drizzle with olive oil and sprinkle with sea salt. Garnish with toasted pinoli nuts if desired.
