An easy, refreshing winter salad with a pleasing contrast of colors and textures. The easy-to-prepare chèvre crostini balance the salad’s tangy citrus flavor.
1 medium bulb fennel
2 blood oranges, segmented, juices reserved
1 tablespoon olive oil
Salt and pepper
3 ounces lettuce mix (frisée, arugula, radicchio, baby romaine)
6 small slices rustic bread
1 clove garlic
1/4 cup soft goat cheese
1. Remove any blemished outer fennel leaves. Slice fennel bulb as thinly as possible; place in a large salad bowl. Add orange juice (squeeze membranes to get as much as possible), olive oil, and a pinch of salt and pepper; toss. Add orange segments and lettuce mix; toss again until mixed.
2. Toast bread slices until well browned, then rub with garlic. Lightly smear goat cheese on each piece. Taste salad, adjust seasoning to your liking, and serve with crostini.
PER SERVING (with 1 crostini): 141 cal, 33% fat cal, 5g fat, 2g sat fat, 4mg chol, 5g protein, 19g carb, 4g fiber, 186mg sodium
Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).
