Fennel, Orange & Herb Salad 20Apr09
I love Martha Stewart. I wake up early on Sundays to sit on the couch for Marthathon. That’s the entire weeks worth of Martha. It’s awesome. Vini usually sleeps in and wakes up just in time as the last episode finishes, funny how he times it just right.
Anyway, Martha did her Fennel, Orange and Parsley salad from her Everyday FOOD. It just looked so refreshing even through the TV that I had to make it. Of course, I slightly altered it. I thought the olives would take away from the salad so I kept those out. I also added a ton more fresh herbs and the result was so delicious. This goes really well with my heath kick – currently on day 2.
Here’s my version of Martha’s fennel, orange and parsley salad. Hope you like it!
1 fennel bulb, washed and trimmed
1/4 cup of chopped parsley (bit of the stems are good too!)
1/4 cup of chopped mint leaves
1/4 cup of chopped cilantro leaves
2 stocks of green onion, chopped
small itty bitty drizzle of extra virgin olive oil
pinch of sea salt
fresh ground black pepper
Step 1: Slice and chop!
First we slice the oranges. Cut off the top and bottoms of the orange and slice off the peel with a knife. Now carefully cut out each segment into a salad bowl. Save the remainder of the orange to squeeze the juice out after. Now, trim the frilly bits off the fennel, you only need the bulb. Cut into quarters and cut out the core – it’s very bitter. Cut into thin slices into the salad bowl. Squeeze the orange juices of the two oranges over the fennel to keep it from browning. Chop up the parsley, mint, cilantro and green onion and add to the salad bowl.
Step 2: Dress!
Sprinkle with a couple pinches of sea salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Toss and serve!
That’s it, pretty simple and incredibly delicous. Try it out, even if you’re not a big fan of fennel, the orange and sea salt really compliment the licoricey taste.