Sunday, March 18, 2007

Fennel and blood orange salad

My friend Kristine and I came up with this salad. We cut some baby fennel bulbs into very thin slices and tossed them with equal parts of blood orange juice and walnut oil. We seasoned the fennel with salt and pepper and topped it with blood orange segments, fennel fronds and toasted walnuts. It was very colorful and a fun way to eat fennel.

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