Ingredients:
ii lbs blood oranges, peeled together with sliced horizontally
iii lbs omphalos oranges (I used a mixture of Cara Cara together with regular), peeled together with sliced horizontally
ane ruby onion, sliced actually thinly (use a mandoline)
ii bulbs fennel, sliced actually thinly (use a mandoline)
dressing:
ane 1/2 oz freshly squeezed orangish juice*
ane 1/2 oz sherry vinegar
1/2 oz olive oil
1/4 teaspoon fennel pollen
salt
freshly corporation put downward night pepper
Directions:
Toss together the oranges, fennel together with onion. In a offend or dressing container, milk shake together the dressing ingredients.
*I squeezed the juice from the flesh left on the pare from peeling the oranges with a knife.
ii lbs blood oranges, peeled together with sliced horizontally
iii lbs omphalos oranges (I used a mixture of Cara Cara together with regular), peeled together with sliced horizontally
ane ruby onion, sliced actually thinly (use a mandoline)
ii bulbs fennel, sliced actually thinly (use a mandoline)
dressing:
ane 1/2 oz freshly squeezed orangish juice*
ane 1/2 oz sherry vinegar
1/2 oz olive oil
1/4 teaspoon fennel pollen
salt
freshly corporation put downward night pepper
Directions:
Toss together the oranges, fennel together with onion. In a offend or dressing container, milk shake together the dressing ingredients.
*I squeezed the juice from the flesh left on the pare from peeling the oranges with a knife.

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