Hey Amy!

This week I am going to share a few of my favorite citrus recipes.  So many delicious varieties of citrus are available at the market right now, I can’t stop making orange chicken, grapefruit salad, tangerine mimosas!

Let’s begin with a delicious blood orange salad.  I love the flavor and the appearance of this special orange.  It is lovely to your eyes and your taste buds!

Ingredients:

4 blood oranges
1 bulb fennel
1/2 c. hazelnuts
1/3 c. hazelnut oil
salt

Peel each orange.  Cut each orange crosswise into 1 inch slices and remove any seeds with the tip of your knife.  (you want them to look like pinwheels)

Trim fennel stalks.  Remove and discard the outer layer of the bulb if it is tough and cut away any discolored areas.  Halve the bulb lengthwise and trim the base of the core.  Using a mandoline, cut the fennel bulb halves in to paper-thin slices.  Set aside.

In a small frying pan, toast the hazelnuts, stirring often, until they are lightly browned and fragrant, about 5 minutes.  Pour onto a plate to cool.  Rub them in a kitchen towel to remove the skins and then chop.

Arrange the orange slices on a platter.  Top with the fennel slices and finally toss the nuts over the entire dish.  Liberally drizzle salad with oil, sprinkle lightly with salt and serve immediately.

This salad is delicious as your meal or a great second course at your next dinner party.  This dish is a perfect example of the importance of appearance on the plate.  It’s simply gorgeous.  And it came from my Williams-Sonoma cookbook.

xo–me

Be Sociable, Share!

•