This is one of my favorite wintery salads to make this time of year. It is light and bright and the seared fennel adds a nice soft contrast to the other crunchier ingredients on the plate. This salad is delicious any time of year but it is especially good right now with all of the readily available citrus at the market.
Seared Fennel & Clementine Salad
SEARED FENNEL & CLEMENTINE SALAD
recipe from The Forest Feast Mediterranean
2 fennel bulbs (tops removed & set aside)
5 clementines (peel 4 and slice into rounds)
2 T Kalamata olives (whole, pitted)
1 T mint
1 red onion (rings from 1 or 2 round center slices)
Slice the fennel bulbs thinly, keeping some pieces in large slabs. Saute in 1-2 T olive oil & a pinch of salt on medium heat until just a bit tender & golden on both sides (about 5 min.), then spread out on a platter. Top with the clementine rounds, olives, mint, onion rings & a few small fennel fronds. Halve the last clementine & squeeze the juice over the whole platter along with a sprinkle of olive oil, salt & pepper.
Enjoy!
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xx
Erin
