Orange and fennel salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

2 large navel oranges

1⁄2 large fennel bulb

1⁄4 cup extra virgin olive oil

1⁄4 cup pomegranate seeds

Coarse salt and freshly ground pepper, to taste

With sharp knife, peel oranges; cut into small wedges and place in medium bowl. Wash and dry fennel bulb, and trim away any bruised, discoloured, or tough outer leaves. Cut fennel into thin strips. Place in bowl; drizzle with olive oil. Sprinkle with pomegranate seeds and season with salt and pepper. Toss gently and serve at room temperature. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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