Citrus, Fennel & Radish Salad
Brightland's Chef in Residence, Noreen Wasti, has shared a bright, bold salad recipe that highlights the robust flavor of our fresh, new harvest of olive oil. "This crunchy, colorful, and vibrant...
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Cooking tools:
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
Ingredients
- 2 cara cara oranges, cut into segments*
- 2 blood oranges, cut into segments*
- 1 fennel bulb, woody parts removed and sliced thinly
- 4 medium to large size radishes, thinly sliced in rounds, half moons, matchsticks*
- 1/2 cup frescatrano or castelvetrano olives, pitted & halved
- 1 tsp sumac
- flaky salt, to taste
- 3 Tbsp of Brightland Parasol Champagne Vinegar
- 1/4 cup of Brightland Alive Extra Virgin Olive Oil
- microgreens & edible flowers, optional to garnish
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