This is the best salad. I went to my husband’s son’s house to visit in Munich, and his wife made this for us. It is one of the vegetables I get each week from our Bio home delivery company, and it just sits there since I have no idea what to do with them other than making a puree or slicing in salads.
But look at this! It’s simple, fresh, and a must-have summer salad…for me, I made it the last 2 weeks for lunch over a bed of field salad. I have even used pink grapefruit or tangerines instead of the blood oranges. This is just delicious and refreshing.
Thank you, Anne, for this great recipe.
ANNE´S ZIPPY FENNEL SALAD
March 6, 2016
: 2
: 10 min
: 15 min
: 25 min
Ingredients
- 1 bulb fennel
- 1 medium red onion
- 1 medium blood orange
- 3 tbsp white balsamic vinegar
- 1/4 cup olive oil
- 1 dash salt
- 1 dash pepper
Directions
- Step 1 Salad
- Step 2 Slice the fennel bulb into rings and wash.
- Step 3 Slice the red onion in rings then cut rings in half.
- Step 4 Peel and slice the blood orange into bite-size pieces and take out the seeds.
- Step 5 Place all this into a container with a lid.
- Step 6 Pour in the vinegar and olive oil then salt and pepper to taste.
- Step 7 Place the lid on and shake the container
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
always wondered what to do with the bulb…is this the fennel we see growing wild in California? it looks like a wispy fern leaf and grows tall, about 4 feet?
Looks yummy, can’t wait for you to make it for me this summer. Your a much better cook than I. Great photography❤️
ok loved the salad , but the onion proved too strong especially after I had to save some for a lunch, it got stronger…so less onion and more orange..never had fenel before expected a strong taste but it was wonderful…will make again…
Good point! Glad you enjoyed the salad.