Raw Food Recipe - Classic Winter Salad

Raw Food Recipe - Classic Winter Salad
Shaved Fennel with Blood Oranges,Pomegranate, and Pinenuts

Serves 4
A classic winter salad to begin with, this dish is made both texturally and visually intriguing by the sweet and sexy addition of pomegranate seeds. The optional addition of paper-thin red onion slices and an oil and lemon dressing makes a lot of sense; the sharpness of onion works well with the sweet combo of fennel and pomegranate and the creamy contrast of sharp cheese.

2 large fennel bulbs, trimmed
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
4 large blood oranges, peeled and segmented
1 cup fresh pomegranate seeds
Salt and pepper
1/2 cup ground pinenuts or macadamia nuts (optional)

Use a mandolin or sharp knife to slice the fennel as thin as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments and pomegranate seeds, season to taste with salt and pepper; and toss gently to mix.

Arrange the fennel salad on 4 individual plates. Sprinkle ground pinenuts over the top of each plate and serve.

Mario Batali Simple Italian Food:
Recipe adapted from "My Two Villages"
By Mario Batali

Sandra Butler
Raw Food Chef
250-862-1158
http://raw-food-kelowna.blogspot.com/