Inspired by the large box of fruit my daughter, a first year teacher, bought from the FFA club at her school I decided to make this for our New Years dinner. Refreshing, with just a few ingredients, it makes a great brunch salad and goes great with champagne or breakfast mimosa’s.
I hope you are enjoying the beautiful times spent with family and friends this holiday season and I thank you so much for all of the support throughout this past year.
Fresh Fennel & Orange Salad
2 oranges supremed*
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 bulbs fresh fennel, sliced
1 tablespoon fresh lime juice
Sea salt and black fresh pepper
½ teaspoon chopped sage for garnish
Toss together and serve.
*Note:
How to supreme an orange: Supreming an orange, or sectioning orange as it is otherwise called, is when you cut an orange (or other citrus fruit) down to its most tender sections. It is easy to do and all you need to get started is a very sharp paring knife.
Start by cutting off about 1/2 inch from the top and bottom of your orange. The fruit should be revealed so you can see exactly how deep you need to cut to remove the pith and peel. Working carefully, cut away all of the peel and tough pith from the fruit. Continue until all the pith and peel have been removed.
Once the peel has been completely removed from the fruit, note the thin, white membranes that divide up the orange into slices. Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange. Find the membrane on the other side of that orange section and make another slice down to the center of the orange. You should be left with a tender, juicy orange segment. Use a sharp knives for best results.
