Crunchy fennel and zesty blood oranges (regular oranges would certainly work just as well) are a heavenly combination together with the sweet acidity of balsamic vinegar, the slightly peppery taste of extra-virgin olive oil and the both buttery and tart flavour of walnuts. This sweet, aromatic flavour bomb is without a doubt one of my favourite salads – one that I regularly eat in my lunch break at work. It is surprisingly filling and very easy to prepare, if your office kitchen is equipped with a few household items, such as a sharp knife and a chopping board (for the latter, a plate will do, too). I always keep a small bottle of olive oil and balsamic vinegar along with a bag of walnuts at my desk to save me the trouble of carrying these things with me each day. I only have to pack up a piece of fennel and an orange – how simple is that?
For 1 portion
- 1 middle-sized blood orange
- ½ Florence fennel bulb
- Balsamic vinegar
- Extra-virgin olive oil
- Handful Walnuts
- Fennel leaves to garnish
- Wash the fennel and thinly slice half a bulb. Place in the serving bowl.
- Skin the blood orange with a knife. Make sure to save any juice from the orange during the cutting process and add it to the bowl. Slice the peeled blood orange and place on top of the fennel pieces.
- Take the olive oil bottle, place your thumb on the bottle opening and sprinkle on top of the orange. Do the same with the balsamic vinegar.
- Then take a handful of walnuts, break them in small pieces and top the salad. Do the same with the fennel leaves to garnish.
Author: Danica Utermohlen
Picture credits: Danica Utermohlen
Disclaimer: This article has been edited. It was first published on 28/04/2015 for GloTIME, http://www.glotime.org/recipe-blood-orange-fennel-salad/