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    Fennel & Blood Orange Salad

    Read original issue here


    makes 4

    • 2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler
    • 1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
    • 3 tablespoons cilantro leaves
    • 4 blood oranges, skin and pith discarded, cut into thin circles
    • 3 tablespoons extra-virgin olive oil
    • coarse salt
    • freshly ground black pepper


    1. Toss everything together.

    2. Season to taste with salt & pepper.

    Don’t let this sit too long before serving or the fennel will lose its nice crunch.

    Recipe courtesy of Mario Batali.