Josie Le Balch's Fennel Salad with Blood Oranges & Fuji Persimmons
Serves: 6
Prep Time: 20 minutes
Cook Time: n/a
Nutrition Score per serving:
188 calories, 27 g carbs (49%), 25 g fat (45%), 3.1 g fiber, 3 g protein (6%), 1.2 g saturated fat
Prep Time: 20 minutes
Cook Time: n/a
Nutrition Score per serving:
188 calories, 27 g carbs (49%), 25 g fat (45%), 3.1 g fiber, 3 g protein (6%), 1.2 g saturated fat
Josie Le Balch, renowned chef at Santa Monica's Josie restaurant, has created a salad with real creative flair.
Ingredients
| 2 | fennel bulbs |
| 2 | fuji persimmons |
| 2 | blood oranges |
| 3 | tbsp fresh lemon juice |
| 1/4 | cup olive oil |
| 1 | bunch watercress tops |
| Pinch fennel seeds | |
| Salt and freshly ground pepper to taste |
Directions
Using a mandoline slicer (available at home-cooking shops), slice fennel bulbs crosswise, as thin as possible. Peel and cut persimmons into small wedges. Using a knife, peel oranges, sectioning and removing all membranes over a bowl to catch the juice. Reserve the juice that remains.
In a salad bowl, add lemon and orange juice, salt and pepper. 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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