Happy Detox Monday! There is nothing like a holiday binge-fest to get you in the mood for tasty Winter salads. My wonderful Aunt Paula decided to grace our Christmas buffet with homemade chocolate eclairs. Her secret? A custard filling made by whipping vanilla pudding mix with heavy cream in lieu of milk. Awesome. Thanks for the muffin top Aunt P! (Love you.)
Needless to say, the detox has officially begun and last night I kicked off the occasion with a classic combination of Orange, Fennel and Red Onion Salad dressed simply with olive oil and lemon juice. It is a nice alternative to my standard Syrian Salad and pairs well with anything from fish to chicken to turkey.
New to fennel? Look for it in the produce section next to the lettuce, chard, kale, etc. When you take it home, trim off the stalks and save the fronds for garnish. The bulb is loaded in potassium, vitamin C and fiber. Slice it thin to eat it raw in salads or roast it with olive oil and balsamic until it caramelizes and becomes tender. The sweet yet slightly bitter flavor combined with a fantastic crunch will be a nice addition to your dinner table. In Italy, they eat it between courses as a palate cleanser. In my home, I eat it when I feel guilty for eating too many chocolate eclairs. To each their own.
Your fork is waiting.
Orange, Fennel and Red Onion SaladREVIEW PRINT
- 1 fennel bulb (thinly sliced)
- 1 orange (segmented)
- 1 red onion (thinly sliced)
- 1 Juice of lemon
- 2 tsp extra virgin olive oil
- Kosher salt and pepper to taste
- Remove the frawns from fennel bulb and reserve for garnish.
- Cut the fennel bulb in quarters and thinly slice.
- Add fennel slices, orange segments and onion to a medium bowl and dress with lemon juice, olive oil and salt/pepper to taste.
- Toss well and serve.