This vegan salad features blood oranges, fennel, and avocado in an amazing combination of fresh fruit and vegetables. In addition, the dressing is made with a flavorful blood orange olive oil and a pear-flavored white balsamic vinegar. Add a touch of honey for sweetness, and fresh edible flowers from the garden for color, and you have a salad your friends and family will remember for many a moon.
3 – 4 blood oranges (peeled and sliced 1/8-inch thick)
3 fennel bulbs (sliced 1/8-inch thick)
½ cup blood orange olive oil
¼ cup D’Anjou white balsamic vinegar
¼ teaspoon organic honey
½ bunch Romaine lettuce (chopped)
4 pansy flowers (nasturtiums are a good substitute)
4 chilled salad plates
Trim the ends of each fennel bulb. Cut into quarters and remove the core from each quarter. Slice thinly (crosswise). Set aside.
Peel oranges. Trim off the extra pulp. Slice off ends and discard. Halve oranges from top to bottom and then slice into ¼-inch thick slices. Set aside.
Peel avocados and cut in half. Discard seed. Slice avocados into ¼-inch thick slices. Set aside.
In a mixing bowl, whisk together olive oil, balsamic and honey. Set dressing aside.
To serve, place a handful of lettuce on a chilled salad plate. Arrange oranges, fennel and avocados on top of lettuce. Drizzle with a good tablespoon or more of dressing. Garnish with pansy flowers and serve while plates are still cold.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.