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Ingredients
- Salad:
- 2 large red beets, peeled, boiled, drained and cooled
- 1 medium bulb fresh fennel
- 3 medium navel oranges
- 1/2 cup finely sliced red onion
- 1/2 cup pitted Kalamata olives, quartered
- 1/2 cup chopped fresh mint leaves (optional garnish)
- 1/3 cup chopped toasted pistachio nuts (optional garnish)
- Sea salt and freshly ground pepper
- Dressing:
- 2 tbsp Dijon mustard
- 1/4 cup white balsamic vinegar with 2 tsp orange zest
- 1/3 cup extra virgin olive oil
- Sea salt and freshly ground pepper
Details
Servings 6
Preparation
Step 1
Dressing:
Place the mustard in a small bowl, add the vinegar and slow whisk in the oil. Season. Set aside.
Salad:
When the beets are cool enough to handle, chop them in half, then thinly slice and set aside.
Cut the fennel in half and remove the woody core. Carefully slice the fennel using a mandolin, or for sightly thicker slices, use a sharp knife. Set aside.
Peel the oranges, then carefully cut down either side of each segment to eliminate the connective membrane.
To assemble: choose a large oval serving tray and lay the fennel on one side of the tray. Lay the sliced beets on the opposite side of the tray, overlapping in an attractive pattern leaving a space down the center of the tray. Heap the oranges down the center. Evenly scatter the red onion over the top and garnish with the mint and pistachio. Sprinkle with a few good pitches of sea salt and a good grinding of pepper.
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