Author Notes
Crunch and spice in one bite. The flavors of fennel, beets and oranges are sprinkled with sumac giving the salad a sharp zing!!! —nykavi
Ingredients
-
1
Fennel Bulb
-
2
Beets
-
2
Oranges
-
2 cups
Spring Mix Lettuce
-
4 tablespoons
Extra Virgin Olive Oil
-
1 tablespoon
finely diced Fennel Fronds,
-
1 tablespoon
Lemon juice
-
1/4 teaspoon
Sumac
-
1/2 teaspoon
Kosher Salt
-
1/4 teaspoon
Ground Black Pepper
-
1/2 teaspoon
Sumac for garnish
-
Fennel fronds for garnish
Directions
-
Trim fennel, remove outer layer and cut in half.
-
Slice fennel very thinly either with a knife or mandoline
-
The beets could be roasted or boiled. Both taste just as good in the salad. Cut then into chunks
-
Peel and cut oranges into segments. If you choose to remove the membrane , go ahead. I like it one way or the other.
-
Whisk fennel fronds, oilive oil, sumac, lemon juice, salt and pepper.
-
Start plating with the spring mix. Top with fennel strips, beets, orange segments and fennel fronds.
-
Drizzle dressing over salad.
-
Sprinkle sumac powder over salad and serve.
See what other Food52ers are saying.