Fennel and Orange Salad

22 Apr

I just bought the book Clean Food: A Seasonal Guide to Eating Close to the Source with more than 200 recipes for a healthy and sustainable you.  With a title like that, of course it jumped out at me.  Alice Waters’ recommendation was: “Clean Food is a must-have for any advocate of good, clean, and fair.”  Mario Batali says: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years. 
Well, I just had to have it. 
The book is divided into seasons and the recipes are easy and created with nutrition in mind.  The author uses more tofu and canola oil than I would like, but these are easy to substitute.  Recipes do not use dairy, eggs and wheat.  Cream is also created from cashews, which is very much a raw foods method.  The 2 Spring recipes I have so far tried are the Carrot Raisin Salad and the Fennel and Orange Salad.  I tweaked both recipes and the latter was a success with our son.  This salad is full of vitamin C.
Mix together in a bowl:
4 navel oranges, segment, reserving any juices from segmenting and from the cut skins
1/2 small red onion, very thinly sliced, cover with boiling water for 30 seconds, drain well
1 fennel bulb, cored and sliced thinly
a bunch fresh mint leaves, chopped
Mix together in another bowl:
1 tsp ground coriander
all the reserved orange juice
2 tbsp red wine vinegar
1/2 tsp sea salt or more for taste
3 tbspn extra virgin olive oil
Mix the dressing into the vegetables.

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