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Cara Cara Orange Fennel Salad
  • Red Naval Oranges are also known as: Cara Cara or Pink Naval
  • Origin and cultivation: spontaneous mutation of a Washington naval orange discovered in 1976 at Hacienda Cara Cara in Venezuela, then introduced to Florida and California
  • Availability: from winter to spring
  • Appearance: resembles the salmon color in a pink grapefruit
  • Flavor: like an orange with a hint of pink grapefruit
  • Trivia: color is primarily from lycopene, a carotenoid pigment which is the same thing that colors pink grapefruit, tomatoes and watermelon

2 bulbs of fennel
3 red naval oranges
1/3 cup of extra virgin olive oil
2 tablespoons champagne vinegar
Salt and pepper

Cut the stalks from the fennel bulbs. Cut the bulbs in half and remove the fibrous root core. Slice the bulbs and stalks very thinly. Also, chop up some of the green fronds.

Use a knife to cut off the skin from the red naval oranges, and then slice as thin as you can.

Layer the oranges on plates then add the fennel on top. Just before serving, make a vinaigrette by whisking the olive oil, vinegar, salt and pepper. Pour the dressing over the salad.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.