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orange

begins in January with an abundance of citrus on the shelves. This is great, because I love the orange salad dressing salty.

This salad of fennel and orange, I am proposing today as tantalizes the taste buds wards. It is an incomparable freshness and combines perfectly the aniseed taste of fennel, sweet orange, the taste of olives is well noted by the red onion which brings a touch of spice. The rocket comes round perfumes leaving out a nutty flavor.

And what's more cool is that the dressing is low in calories because it requires little oil!

To make orange sections, one must first cut at both ends and orange well install it on the cutting board. Afterwards, with a sharp knife, orange peel, taking care to remove the white part.

When the orange is bare, with the knife, cut along the inner membranes to release each supreme. This will provide tender pieces that you enjoy eating. In the photo, two were cut supreme and can be found on the left side of bowl.

salad with fennel and orange
2 servings

rocket 1 fennel bulb, thinly sliced on a mandolin, sliced not too thin (you want to keep the crunchy vegetable, once the dressing is incorporated into the salad) minced red onion
mandolin, amount to taste (even thickness as the fennel)
2 small oranges, cut into supremes (+ 2 other small oranges for the dressing)
few pitted black olives, cut in half with your fingers (choose olives packed in oil)
Maldon salt or fleur Salt finish

Vinaigrette: 2 tablespoons
tablespoons orange juice 2 tablespoons
to soup of good extra virgin olive oil ¼ c. finishing
teaspoon sherry vinegar
crushed cumin seeds (you have to put little: the salad does not taste the cumin.)
salt and pepper

In each individual plate, place a bed of arugula and put in- over a good handful of chopped fennel. The fennel, remove the onion first and then the orange. Finish with olives. Just before serving, pour over salad, 2 ½ c. tablespoons dressing per serving. Serve.