Josie Le Balch's Fennel Salad with Blood Oranges and Fuji Persimmons
Josie Le Balch's Fennel Salad with Blood Oranges and Fuji Persimmons

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 30 minutes
  • Prep: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 179
  • 142mg Sodium
  • 25g Carbs
  • 7g Fiber
  • 9g Fat
  • 1g Saturated Fat
  • 7g Sugars
  • 2g Protein
  • 88mg Calcium
  • 1mg Iron
179142mg25g7g9g7g2g1g

Josie Le Balch, renowned chef at Santa Monica's Josie restaurant, has created a salad with real creative flair.

Ingredients:

  • 2 blood oranges
  • 3 tablespoons fresh lemon juice
  • Salt
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 2 fennel bulbs, thinly sliced crosswise (use a mandoline)
  • 2 fuji persimmons, peeled and cut into wedges
  • 1 bunch watercress tops
  • 1 pinch fennel seeds

Directions:

Directions

1. Using a knife, peel oranges, sectioning and removing all membranes over a bowl to catch juice. Reserve juice.
2. In a salad bowl, add lemon and orange juices and salt and pepper to taste. Mix until salt dissolves. Slowly add olive oil. Add fennel, persimmon, orange sections, and watercress tops. Sprinkle with fennel seeds. Toss and serve.

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