Register Recipe: Fennel, Blood Orange & Toasted Almond Salad

We cashiers face the produce department’s imposing “wall of citrus” every day, which may explain why we have yet another great recipe that featuring wintry citrus to share.  Coming from Tom Hudgen’s The Commonsense Kitchen, this is a fantastic salad that is simple to prepare.

½ C whole almonds, toasted

3 T extra virgin olive oil

½ lemon

1 fennel bulb

2-3 blood oranges

Chop almonds coarsely, toss with olive oil.  Shave fennel thinly (using a mandolin if available) and toss with a squeeze of lemon.  Zest one blood orange, collecting zest on a plate.  Use a paring knife to slice blood oranges into half moons, removing skin and pith.  Toss all ingredients together, adding salt and pepper to taste.

One Response to “Register Recipe: Fennel, Blood Orange & Toasted Almond Salad”

  1. Matt says:

    This is a great Idea for a winter time salad!! The addition of creamy hass avocado bits and a sprinkle of maldon makes it such a memorable experience. This combination can rival even the caprese salad, the tomato basil salad which has a huge place in my heart. I totally forget about summer.