Orange and Fennel Salad

Orange and Fennel Salad

3 large juicy organic oranges
1 medium red onion, sliced very thin

1 bulb fresh fennel (reserve the greens)

A drizzle Champagne vinegar
A drizzle extra virgin olive oil

Cracked pepper to taste

2 tablespoons fennel greens, roughly chopped

Peel the oranges, and slice to thin round. Place the slices on a serving platter overlapping each other slightly. Cut the fennel into thin slices. Place on top of orange slices. Finely slice or dice the red onion and place on top of orange and fennel slices.

Drizzle the salad with olive oil and vinegar and season with cracked pepper.

Top with fennel greens.  Let it stand for about 20-30 minutes before serving. Serve at room temperature. Serve with crusty bread and enjoy the wonderful juice this salad will produce.

This recipe brings back sweet memories of my dear grandfather; it was his favorite fresh salad and mine to make. I can still swell the sweet fragrance of the oranges as we peeled them.