Late Night Flavors That Surprise You
I was lying there, eyes closed, when I caught a whiff of something sharp and sweet from the kitchen. Fennel, I think. Or maybe it was the orange zest. Doesn’t matter. All I could think about was the way that crunch of raw fennel melts with the citrus tang—like a fresh breath you didn’t know you needed before bed. No fancy tricks, just this weird craving. Sometimes, cooking is just about tiny moments like that. Trying to recreate the odd, spontaneous snapshot of a flavor that pops into your head when you’re half asleep. This salad isn’t about being trendy or Instagram-perfect. It’s about how a simple combo can wake up part of your brain that’s been asleep—reminding me why I love food that surprises even me.
Fennel and Orange Citrus Salad
Equipment
- Chef’s knife
- Cutting board
- Vegetable Peeler
- Large mixing bowl
- Mandoline slicer
Ingredients
- 1 bulb fennel bulb trimmed and thinly sliced
- 2 oranges orange segmented, peeled
- 1 tbsp olive oil for drizzling
- to taste salt for seasoning
- to taste black pepper freshly ground
Instructions
- Use a chef's knife and cutting board to peel the fennel bulb, then thinly slice it using a mandoline slicer or a sharp knife, aiming for even, translucent slices.1 bulb fennel bulb
- With a sharp knife or a citrus segmenter, peel the oranges, removing all white pith, then carefully segment the oranges, releasing individual juicy segments.1 bulb fennel bulb
- In a large mixing bowl, combine the sliced fennel and orange segments, gently tossing to distribute evenly.1 bulb fennel bulb
- Drizzle the mixture with olive oil, then sprinkle with salt and freshly ground black pepper to taste, tossing gently to coat all ingredients uniformly.1 bulb fennel bulb
- Transfer the salad to a serving plate or bowl, and garnish with additional fennel fronds or orange zest if desired for presentation.
Sometimes, you make things just because of that one weird memory or craving. No reason. Just because. And maybe, just maybe, this salad fits into that category. Or not. Honestly, I’ll probably eat it for breakfast tomorrow anyway.
