skud

Mirrored from The OEconomist. You can comment there or here.

No photo for this one, alas. Just noting it to keep track of what I’ve been eating and cooking. Fennel and oranges are very much in season at present, so this is the perfect salad for this time of year.

1/2 bulb fennel, very thinly sliced
1 orange, peel and pith removed, quartered, and sliced
2 large handfuls rocket/arugula
1 dozen high quality black olives
white wine vinegar
olive oil
pepper and salt

I threw together the fennel, orange, rocket, and olives, and then dressed it with a simple vinaigrette made with the vinegar, oil, and seasonings (I also made sure any remaining orange juice on the chopping board wound up in the dressing). Served with pita bread and eggplant dip, this was dinner for two moderately hungry people.

Salads, previously:

• Oven roasted tomato and puy lentil salad
• Asian chicken and mango salad