Orange & Fennel with Fresh Basil Coulis

When you begin with beautiful ingredients, the final result is guaranteed to stand out.  For week 3 of  Happy Healthy and Green we bring you a light and fresh fennel salad .  This simple salad has just the right pop of colour with oranges, pomegranate arils, and a vivid green basil coulis that adds a bright and delicious flavour.   Enjoy this salad for lunch or as a side dish with dinner, and spring will seem a little bit closer.

Serves: 2-4

Prep time: 10 mins

Ingredients:

salad:
1 large fennel bulb
1 large navel orange
1/4 cup pomegranate seeds
Maldon sea salt flakes, to taste
fresh cracked pepper, (optional to taste)

coulis:
1 cup fresh basil
1 lemon, juiced
1/4 c extra virgin olive oil
2 cloves of garlic
1 Tbsp nutritional yeast
1 tsp sea salt

 

 

Steps:

Prep the salad:

  • Clean and trim the fennel bulb.  Save some of the leafy fennel fronds as a garnish
  • Using a mandolin, slice the fennel bulb in thin 1/8 inch slices. Lay the slices out on a serving plate.
  • Using a sharp knife, carefully slice off the top and bottom of the orange.  Using downward strokes, slice the skin away from the flesh of the orange and discard.
  • Slice the orange in half lengthwise, and then slice the orange halves in 1/4 inch slices.  Place over the bed of fennel
  • Sprinkle the pomegranate arils over the fennel and orange slices.

Blend the coulis:

  • Place all the coulis ingredients in a small food processor or blender, and blend until smooth.

Dress the salad:

  1. Drizzle the basil coulis over the fennel and oranges.
  2. Garnish the dish with trimmings of the fennel fronds
  3. Season with sea salt flakes, and pepper to taste

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Enjoy!

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Remaining coulis keeps well in an airtight jar in the fridge for a few days.  Try it as a light sauce for pasta!

 

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