This salad goes through cycles in our house. If I had my way I'd eat it every day. Maybe because it's so simple to make and also deeply satisfying. Orange and fennel are the main ingredients, along with whatever else you have kicking around. If you don't have dates, don't use them. If you have walnuts, use those instead of almonds, or substitute some sprouted pecans instead.

Ingredients 

  • One fennel bulb washed well, and sliced very thinly, I use my mandoline on the thin setting
  • 2 oranges cut into eighths and peeled and chopped into chunks, I peel mine over my serving dish to catch all of the juices
  • About 1/3 cup of almonds, chopped
  • 1 tablespoon oil for frying almonds
  • 2 dates chopped
  • 1 tablespoon olive oil
  • 2 tablespoons white balsamic OR 1 lemon squeezed - I avoid too much vinegar so default to lemon for most things
  • Salt and pepper to taste

Instructions

  1. Place one tablespoon oil in pan and lightly toast the almonds, careful to keep stirring so they don't burn. Turn off stove and allow to cool slightly
  2. Place fennel in a salad bowl along with orange chunks, add the almonds, and dates along with olive oil, balsamic vinegar or lemon if you prefer, and season with salt and pepper.
  3. Toss lightly and enjoy.

Serves four as a side salad