Blood Orange + Fennel Salad

It’s important to understand that food is central to our sense of identity.It can define who we will grow up to be, how our children will behave, and most importantly the kind of health we will encounter along the way. These meals are rituals that will physically makes us feel good or bad.

As we grow and change, many things around us will change as well. Our environment, our diets, our friends. It’s important to stay aware to what keeps us grounded. Every living organism that we put into our bodies will feed us on every level; physically, emotionally and spiritually. There are wild plants out there that carry critical wisdom in their cells to help us survive, fruits that prime us to find our true friends, and vegetables to mend a broken heart. These are life-changing foods that can help us cultivate self worth and identity.

Salads are a way forward. Just as they flush out physical debris, they loosen stored-up toxic emotions and guide them out your life. They teach us to live in the moment, to be colorful, abundant and alive!

| INGREDIENTS |

2 Blood Oranges

1 head Radicchio, leaves separated and broken

1 bunch Endives, stems and leaves cut into 3 centimeter pieces

1 Fennel Bulb, fronds chopped and bulbs finely sliced

Arugula

1 handful of soaked Wild Blueberries

1 bunch Dill, picked

FOR DRESSING:

Avocado Oil, for frying

1 Red Onion, thinly sliced

1 tablespoon, Coconut Sugar

75 milliliters Aged Red Wine Vinegar

75 milliliters Balsamic Vinegar

100 milliliters Extra Virgin Olive Oil

| ASSEMBLY |

1 | Remove the meat of the blood oranges by cutting between each membrane to remove segments one at a time, squeezing any remaining juice into a separate bowl to save for dressing.

2 | Heat a splash of oil in a small saucepan over medium heat.

3 | Add onion and gently cook until golden brown.

4 | Add the sugar and vinegars, continue cooking until the sugar is dissolved and the liquid has reduced by a third. Remove aside to let cool.

5 | Once cooled, remove the onions and whisk in reserved juice and olive oil. Season with salt and pepper to taste.

6 | Gently fold all salad ingredients together with dressing in a large bowl and serve.

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