MY WOOD SALAD BOWL: ORANGE AND FENNEL WITH PISTACHIO NUTS
30 July 04

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My wooden salad bowl might just be a wooden tray! When I prepared the salad, the anise and blood orange salad looked so delicious on the board that I decided to serve it. It makes delicious lunch salad for friends. At shopping, I found the blood-red oranges, knowing that their dark colors contrasted sharply with pale green fennel and dark green salad vegetables. Navel oranges are good in this salad. They're really standard. I like the crunch of nuts and the sweet taste of pistachios and fennel. Pine seed is also a good choice, a typical Mediterranean combination. Then add the chopped olives.

When you have such a kind of salad, salad, it is actually a kind of synthesis approach is usually lay your ingredients on a piece of wood chopping board, such deep juice ring is put on the above, so you can get extra spice and one or two abnormal pistachios. Of course, use our flat-folding salad tongs!

Salad dressing (4 portions):

1 large anise bulb, cut into thin slices after core, leaves for decoration

Blood orange, thinly sliced, reserved juice

1/4 cup happy nuts, lightly roasted and chopped

3 to 4 cups mixed salad vegetables

Vinegar materials:

1/2 of the Onions, cut into small pieces

1/2 t. mustard

White wine vinegar.

Keep the orange juice.

Olive oil (citrus oil, if you have one)

Season with salt and pepper

When making a salad, soak chopped green Onions in vinegar and orange juice to soften them. Then add the remaining ingredients to the shaker. It's very easy to use a shaker like this, or stir all the ingredients in a small bowl.

Salad:

Using a sharp knife, remove the rind and white rind from the orange and cut it 1/4 inch thick to save the juice for a salad dressing. Remove stems and leaves from fennel and fruit cores. By cutting it into strips, mandolin works well. Mix fennel with about 1/4 vinaigrette sauce. Stir the salad vegetables with the rest of the dressing, keep a tablespoon, and place the vegetables on the board. Top with a bloody slice and top with fennel. Drizzle with the remaining vinegar and finish with roasted, chopped pistachios. Healthy, delicious and easy to make. Enjoy!