Fennel, Blood Orange, and Avocado Salad

Name: Fennel, Blood Orange, and Avocado Salad
Yield: SERVES 4
Ingredients: 4 medium blood oranges; 1 large or 2 small heads fennel, with fronds; 1 small shallot, minced; Juice from 1/2 medium lemon (preferably Meyer lemon); 1 1/2 tablespoons champagne vinegar; 1/4 teaspoon honey; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 medium avocados

December 22, 2011

This salad demonstrates how fresh winter can taste. The raw fennel is clean, aromatic, and crisp, the citrus sweet and a touch bitter, and the avocado rich and smooth. You can substitute other citrus with similar success or even use several types. To really take this salad over the top, I love to top it with fresh plucked Dungeness crab meat (another winter wonder); about 8 ounces is perfect for four servings.

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