This crisp and fresh tasting salad is perfect to add a bit of flavorful color to your winter table. This salad is one of my all-time favorites and is a cinch to make in about 5 minutes.

Serves: 4

1 Fennel bulb

2 blood oranges (or preferred type)

drizzle olive oil

pinch of sea salt

optional: roughly chopped parsley

Method

Using a mandoline (or chef's knife), thinly shave the fennel bulb and place into serving bowl. The key is slicing the fennel as thinly as possible.

Remove peel of blood oranges. *I prefer to use a knife and remove the skin of the blood orange, leaving some of the pith for a nice chew with each bite. To do this, slice the top and bottom of the blood orange, so it lays flat on the cutting board, then run your knife between the skin and flesh to remove the skin, cutting from top to bottom, going around the orange. Slice the blood orange into circles (1/4 inch or 1/2 cm) across the equator (North Pole to South Pole).Stack the blood orange slices and cut into quarters.

Place on top of shaved fennel in the salad bowl.

Drizzle the blood orange juice from your cutting board over the salad.

Optional: roughly chop a few sprigs of parsley and sprinkle over the salad.

Drizzle a bit of extra virgin olive oil and sprinkle a pinch of sea salt over the salad.

Enjoy now or chill for later.