Orange and Fennel Salad

Lately, I've been taking cooking classes, not because I don't know how to cook, obviously, but because they're fun. I do learn new things (like how to make a good Paella) and this yummy, refreshing salad. You might be thinking that this is more of a summer time dish but that couldn't be farther from the truth. Oranges and other citrus fruits are actually in seasons right now. It's strange to think that fruits people typically associate with sunny, warm Florida or California weather would be best to eat during the cold winter months but it's true. This also means that fennel is in season right now too. Fennel is usually best from Autumn to early spring. When you think about ingredients that would taste good when combined just remember this: "If it grows together, it goes together". You'll be pleasantly surprised how refreshing this salad is especially during a season where heavy meals are predominate.

One Year Ago: Sesame Chicken
Two Years Ago: Bacon Wrapped Scallops

What You Need:

6 navel oranges
1 large or 2 small heads of fennel
Juice of 1 lemon
2 tbs extra virgin olive oil
Salt and Pepper
Salad Greens

What To Do:

Using a very sharp knife, remove the peel and pith from the oranges. Slice into segmants by very carefully taking a paring knife and cutting down at an angle on either side of the membrane that holds the segments together. Do this over a bowl so that you catch any juices.
Remove the tops from the fennel, reserving some of the fronds for garnish. Remove the cores and then thinly slice the fennel.
Toss the fennel and orange segments together. Squeeze the juice from the lemon into any of the juice collected from the oranges. Whisk the citrus juices together with extra virgin olive oil, some salt and pepper and toss it with the salad. Top with a few of the fronds. Serve over salad greens or arugula.