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- Serves
2 to 4 depending on how it is used
Author Notes
Can be a garnish, side or separate course all on its own —trl
Ingredients
1
fennel bulb
1
avocado
1/2
lemon
1
blood orange or 2 small tangerine (pixie, murcott, etc.)
good flake salt and pepper to taste
1 tablespoon
quality finishing olive oil
Directions
- Microplane lemon and orange/tangerine peel. Save for later.
- Cut stalks off of fennel and reserve franz. Cut bulb in half through the root. Slice fennel thin (with a knife or mandoline).
- Cut peel off the blood orange or tangerines (whatever you are using) and segment. Save segments for later.
- Squeeze juice from what remains of the blood orange/tangerine into a bowl. Add sliced fennel, lemon juice, 3/4 tbsp olive oil, pinch of microplaned lemon and orange/tangerine peel, salt and pepper. Toss.
- Dice avocado flesh into large chunks. Place avocado on your serving vessel. Place fennel mixture on top of avocado. Add orange/tangerine segments. Top with salt and fennel franz. Drizzle with remaining 1/4 tbsp olive oil.
