Orange Fennel Salad

Ready for a salad?  As the cold sets in and brings with it heavy winter fare, it is perhaps more important than ever to lighten and brighten up a meal with a fresh salad.  This Orange Fennel salad adds welcomed crunch and gives a burst of flavor to any warm dish.  I served it with Thai red curried tofu, rice noodles and a combination of roasted and stir-fried veggies.  What will you serve it with?

Ingredients:

1 fennel bulb, cleaned, and sliced as thinly as possible
2 clementines, peeled and sliced
1/2 teaspoon salt
2 Tablespoons rice wine vinegar
1/2 teaspoon whole coriander seeds

To do:

Place everything in a pretty dish and stir.  If you have time to let it sit for about 30 minutes, say as you prepare the rest of the meal, that will help meld the flavors and soften the fennel.  Enjoy!

Optional:

Add a few pomegranate seeds for extra flare.

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