Fennel Orange Salad With Capers And Onions: A Simple Salad From Ripe Cook Book

A month ago I had borrowed this very colorful cook book titled Ripe from our local library. I was so impressed with the idea of suggesting recipes based on the color of the produce. The pictures were so colorful and captivating that it made me want to try almost every recipe. Every year on Valentines day when most people take the loved ones to dinner, we always make dinner at home and enjoy. This year I decided to make the fennel orange salad, simply because I had all the ingredients and it was very simple to prepare the salad. What stunned me the most was the combination of ingredients. It tasted so awesome and fresh. I just could not have enough of it. The flavor of fennel in the salad blew me.

Gadgets:

A sharp knife

Mandoline

Plates

Colander

Cutting Board

Ingredients:

Oranges - 2

Fennel Bulb - 1

Red Onion - 1/2 

Capers - 2 tbsp drained

Olive Oil - a small drizzle

Arugula - a hand full ( my own addition)

Walnuts - a few ( my addition for garnish)

Salt

Pepper

Preparation:

1. Using a very sharp knife, remove the skin along with the white pith of the oranges. Using a mandolin set to medium thickness slice the oranges and place them on a plate filled with a layer of arugula.

2. Set the mandolin to thin setting and slice the fennel bulb and onions. place them over the onions. Add the capers over the assembled salad, drizzle some oil and sprinkle the pepper and very little salt. Garnish with some walnuts (optional).