Ingredients:
ii lbs blood oranges, peeled together with sliced horizontally
iii lbs navel oranges (I used a mixture of Cara Cara together with regular), peeled together with sliced horizontally
i ruby onion, sliced actually thinly (use a mandoline)
ii bulbs fennel, sliced actually thinly (use a mandoline)
dressing:
i 1/2 oz freshly squeezed orangish juice*
i 1/2 oz sherry vinegar
1/2 oz olive oil
1/4 teaspoon fennel pollen
salt
freshly corporation put downwardly night pepper
Directions:
Toss together the oranges, fennel together with onion. In a appall or dressing container, milk shiver together the dressing ingredients.
*I squeezed the juice from the flesh left on the pare from peeling the oranges alongside a knife.
ii lbs blood oranges, peeled together with sliced horizontally
iii lbs navel oranges (I used a mixture of Cara Cara together with regular), peeled together with sliced horizontally
i ruby onion, sliced actually thinly (use a mandoline)
ii bulbs fennel, sliced actually thinly (use a mandoline)
dressing:
i 1/2 oz freshly squeezed orangish juice*
i 1/2 oz sherry vinegar
1/2 oz olive oil
1/4 teaspoon fennel pollen
salt
freshly corporation put downwardly night pepper
Directions:
Toss together the oranges, fennel together with onion. In a appall or dressing container, milk shiver together the dressing ingredients.
*I squeezed the juice from the flesh left on the pare from peeling the oranges alongside a knife.

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