Spring Citrus Salad with Fennel Pollen
Hellllloooo new ingredient! Fennel Pollen is here + ready to play! Unfamiliar with fennel pollen? We've got it all covered in this blog post - what it is, what it's like, where it comes from + more. With such a beautiful, delicate ingredient it is important to give it the spot light. Here we made a bright, springy salad that essentially dresses itself between bites with the blood oranges. It makes a great mid-day snack or an impressive appetizer (especially with this AE Ceramics Oyster plate!)
- 2 carrots, rainbow ones if you can find them!
- 2 endives
- 1 bulb fennel
- 3 tablespoons olive oil, this is your chance to use that "fancy" bottle!
- 1/2 teaspoon fennel pollen
- 1/2 teaspoon salt
- fresh mint, to taste
- Peel your oranges with a pairing knife by trimming each end and cutting away the peel + pith, preserving as much fruity flesh as you're able. I chose to turn my oranges over and slice whole rings, but you can also segment by slicing the pieces between the whites.
- Thinly slice fennel.
- Peel your carrots, discarding the first layer but continuing to peel to create thin ribbon like pieces.
- In a small bowl, toss your endive, fennel, and carrots with olive oil + salt.
- Transfer seasoned veg to your platter, then place your blood oranges and mint to your liking. The blood oranges can stain, so I don't toss them with the rest until the very end.
- Sprinkle with a pinch or two of fennel pollen and enjoy!