成分
about 4 Oranges
1 T Fennel Seeds
3 T Olive Oil,
1 T balsamic vinegar
1/2 t Sea Salt, or to taste
1 medium Fennel Bulb, thinly sliced
handful of Baby Arugula Leaves (optional)
烹饪指示
1. Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.
2. In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
3. Combine ground fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix.
4. Layer orange slices and sliced fennel bulb on serving plates. Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*Another option for salad – Layer in a lot more arugula to have a more greens-heavy salad. The pepperiness of the arugula goes quite well with freshness of the oranges and fennel.
