Blood Orange & Fennel Salad
Serve: 4
Ingredients:
4 large, blood oranges
the zest from 2 oranges
1 large fennel bulb -thinly sliced
2 shallots –thinly sliced
3 tbsps. extra virgin olive oil
10 basil leaves –thinly sliced
Sea salt to taste
Directions:
1) Juice one of the oranges and cut the rest of them horizontally into thin slices. ( after you have zested and peeled )
2) Toss the orange slices with the fennel, basil and shallot slices. Whisk the olive oil, orange juice and zest together, then pour it over the oranges and fennel mix. Season to taste with a pinch of sea salt and serve.