Fennel & Orange Salad For Two

    Fennel-&-Orange-Salad-for-Two_61773385

    Ingredients

    • 1 medium fennel bulb, trimmed
    • 2 oranges
    • 1/2 tablespoon orange zest
    • 2 tablespoons mint leaves, packed
    • 3 tablespoons extra virgin olive oil
    • salt and pepper, to taste
    • 2 tablespoons sliced almonds, toasted

    Directions

    1. Cut trimmed fennel bulb in half, then slice very thinly. Place in a large bowl and set aside.
    2. Cut down sides of oranges and cut out segments, add to bowl with fennel.
    3. Squeeze orange membrane to extract juice and set aside.
    4. Chiffonade mint and place in a small bowl with 2 tablespoons of orange juice and orange zest. Whisk together while slowly adding oil. Pour over fennel and oranges then toss. Taste and adjust seasoning with salt and pepper.
    5. Divide between two chilled salad plates and serve topped with toasted almonds.

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    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.