Just because it's cold outside doesn't mean salads have to take a back seat. In fact, chowing down on a winter-friendly salad can bring some much needed freshness to months of heavy soups and rice bowls.
- 2 cloves garlic, minced
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon of fennel
- 1/2 teaspoon crushed red pepper - flakes
- 1/2 teaspoon salt
- 2 blood oranges
- 1 navel orange, peeled & sliced thin
- 1 watermelon radish
- 1 cup of rocket
- 1/4 cup walnuts
- In a small bowl, whisk the garlic, lemon juice, olive oil, red pepper flakes, rosemary, fennel and salt together.
- Transfer the bowl to the fridge and chill for at least 1 hour.
- Remove the skin from both of the blood oranges. Cut one of the oranges into segments, and cut the other into thin medallions.
- Place the blood oranges, navel orange, radish, rocket, and walnuts in a large bowl and set aside.
- Remove the sauce from the fridge and toss with the citrus and greens.
Photography and Food Styling by Suzi Hyun
Words by Emilie Swan