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Add some color to your table with this vibrant citrus salad.
Photo by Masha Davydova
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Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
Photo by Masha Davydova
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“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
Courtesy of Roost Books
Ingredients
- 1/2 cup heirloom beans like Scarlet Runners, Cranberry, or Christmas Lima, soaked overnight
- 3 oranges (preferably a mixed variety like blood orange, navel, or kara-kara)
- 1/4 medium red onion, thinly sliced
- 1 grapefruit
- 3 tablespoons olive oil
- 1 large or 2 small fennel bulbs, thinly sliced
- 2 tablespoons capers
- 1 to 2 cups mixed greens of choice (optional)
- Freshly ground black pepper
- Handful of fennel fronds, torn
Directions
- Cook the beans according to the instructions on package.
- Drain them over a colander and let them cool.
- Juice one orange. Put the sliced onion into a medium bowl and pour half of the juice over the slices.
- Toss to coat the onions and set aside, reserving the remaining juice.
- Segment one orange and the grapefruit over a medium bowl, collecting all the juice and then combine the reserved orange juice with the mixed juice.
- Set the fruit segments aside. To the mixed juice, add the olive oil and whisk to combine into a quick salad dressing.
- In a large bowl, combine the cooked beans, fennel bulbs, capers, and fruit segments.
- Drain the onions and add them to the salad.
- Pour the dressing over and toss gently.
- Slice the remaining orange.
- Arrange the salad on a platter or a bed of greens of your choice, as pictured.
- Garnish with the orange slices, black pepper to taste, and the fennel fronds.
- Serve immediately
