A colorful appetizer to brighten a spring meal, few fresh ingredients that each burst with intense flavors ...
2 blood oranges
1 fennel bulb
½ bunch of fresh mint
1 teaspoon fresh lemon juice
salt & fresh ground pepper
some roasted slivered almonds
Trim fennel bulb and cut in half.
Using a handheld mandoline or sharp knife, slice very thinly into deep bowl.
Add lemon juice, salt, pepper and olive oil and let macerate in the fridge for an hour or so.
In the meantime, slice a shallot into thin rings.
Segment the blood oranges.
Slice off the top and bottom of an orange, exposing the juicy interior.
Placing the orange on a cutting board onto one of its cut sides,
begin slicing off the skin, taking off any white pith along the way.
Once the skin is gone, it's easy to remove the segments:
olding the orange firmly in your hand, gently slice a sharp knife between the thin membrane walls deviding each orange segment.
As you cut towards the center, the segments can easily be loosened and removed:
If time is of the essence, here is an easy back up technique,
again, working from a peeled orange, this time slicing the orange horizontally into beautiful star shaped segments:
To serve, start with the fennel, which should have absorbed the citrus dressing y now.
Add some orange segments and shallot rings and season with salt & pepper.
Drizzle each plate with some olive oil and almond slivers - and serve!
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