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Add a photoServings: 1
Ingredients
- 2 x navel or possibly oranges or possibly 3 blood oranges
- 1 head fennel or possibly anise
- Â Â Salt to taste
- Â Â Extra-virgin extra virgin olive oil
- 1 x pomegranate, seeded
- Â Â freshly grnd black pepper to taste
- 12 x fresh fennel or possibly anise fronds (optional garnish)
Directions
- Peel oranges and slice into 1/4 inch wheels. Arrange in overlapping pattern on shallow serving plate or possibly place several slices on individual plates in cylindrical pattern. Using mandolin or possibly sharp knife, cut fennel into paper-thin slices. Place in bowl, add in salt to taste, drizzle lightly with extra virgin olive oil and toss. Place fennel in loose, high mound at center of orange slices. Sprinkle salad with pomegranate seeds. Sprinkle on freshly grnd black pepper to taste and another light drizzle of extra virgin olive oil. Garnish salads with tender fennel or possibly anise fronds. May be made up to 1 hour before serving (in which case pomegranate seeds should be added at the last minute).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2557g | |
| Calories 913 | |
| Calories from Fat 55 | 6% |
| Total Fat 6.54g | 8% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 1146mg | 48% |
| Potassium 9788mg | 280% |
| Total Carbs 215.46g | 57% |
| Dietary Fiber 78.8g | 263% |
| Sugars 39.39g | 26% |
| Protein 31.7g | 51% |
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