I cannot remember the first time I ate a salad made with raw sliced fennel mixed with beautifully dramatic blood oranges. Surely it was while having lunch at our neighbor’s house just outside of Pozzuoli, close to the baroque city of Naples.
At first glance this combination this may seem to be a strange mixture of flavors. Yet crunchy and savory fennel tossed, with sweetly-juicy orange wedges, is the perfect example of light, bright and fresh. In other words, the making of this salad makes the moodiness of winter weather in the midst of spring promises somehow disappear. Continue reading