Shaved Fennel and Orange Salad — Jewish Food Society
Photographer: Armando Rafael. Food stylist: Judy Haubert. Prop stylist: Vanessa Vazquez.
Ingredients
- 2 tablespoons extra virgin olive oil
- Juice from ½ lemon
- ½ teaspoon ground cumin
- 1 large navel orange
- 1 blood orange
- 1 medium fennel bulb, thinly sliced
- Fine sea salt, to taste
- 1 tablespoon fresh mint, roughly chopped
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon fennel fronds, roughly chopped
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