Photo by trl
trl's Notes:
1 fennel bulb Ask a question about this ingredient
1 avocado Ask a question about this ingredient
1/2 lemon Ask a question about this ingredient
1 blood orange or 2 small tangerine (pixie, murcott, etc.) Ask a question about this ingredient
good flake salt and pepper to taste Ask a question about this ingredient
1 tablespoon quality finishing olive oil Ask a question about this ingredient
Microplane lemon and orange/tangerine peel. Save for later.
Ask a question about this stepCut stalks off of fennel and reserve franz. Cut bulb in half through the root. Slice fennel thin (with a knife or mandoline).
Ask a question about this stepCut peel off the blood orange or tangerines (whatever you are using) and segment. Save segments for later.
Ask a question about this stepSqueeze juice from what remains of the blood orange/tangerine into a bowl. Add sliced fennel, lemon juice, 3/4 tbsp olive oil, pinch of microplaned lemon and orange/tangerine peel, salt and pepper. Toss.
Ask a question about this stepDice avocado flesh into large chunks. Place avocado on your serving vessel. Place fennel mixture on top of avocado. Add orange/tangerine segments. Top with salt and fennel franz. Drizzle with remaining 1/4 tbsp olive oil.
Ask a question about this step
Miranda is an editor at Food52.
