A winter feast for veggie lovers
We’re coming into the season that makes putting together a salad hard. If you love salad like me, late autumn and winter can be depressing. No plump, juicy tomatoes to decorate your plate. (Pity, since some say tomato is the original fruit of temptation. Learn more about tomato’s aphrodisiac history.) The lack of peaches, basil, fresh little gem lettuces and summer squashes could get any salad lover down. But we’ve come up with a trifecta of ingredients available from late fall though spring that ought to not only get your taste buds dancing but perk up your libido as well. I’m talking about a fennel and tangerine salad tossed with baby arugula. (Read more about what makes fennel and arugula aphrodisiacs. And find out why we’re recommending tangerine as one of the 10 Best Foods for Women.)
You see, not only do these ingredients have aphrodisiac attributes but more importantly, a Fennel and Tangerine Salad with onions make a sensational combination of crunch and juice, pepper and sweetness making harmonious music as they play across your tongue.
The fennel and tangerine salad recipe I’ve written here is more free-form than most that we publish. It’s one of those combinations that really works well in a variety of ways. So I recommend using your favorite dressing. For me, it’s just a bit of olive oil and a sprinkle of coarse sea salt. But you might prefer making a tangerine juice vinaigrette or even a more traditional vinaigrette with Dijon and herbes de Provence. If you enjoy the flavor, then it definitely works! I’ve even experimented with adding some seared shrimp and salmon roe. In fact, I enjoy making it just a little bit differently every time. After all, who doesn’t love surprises?
This tangy, winter salad features thinly sliced fennel and onion with a fresh tangerine dressing.
- 1 small fennel bulb
- 1 medium sweet onion
- 2 tangerines
- 2 c baby arugula washed and dried
- salt & pepper to taste
- good quality olive oil or your favorite dressing
Slice the fennel and onion as thinly as possible, preferably using a mandolin or food processor.
Cut off the very top and bottom of each tangerine. Then peel the fruit with your knife. Next—and this is the tricky part—carefully slice the fruit between the membrane and the flesh. Repeat with all of the segments of both tangerines.
Toss the fennel, onion, tangerine and arugula in a medium mixing bowl. And top with salt, pepper and your favorite dressing to taste. (A splash of premium olive oil recommended.)
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