After a day at the COBRA Museum in Amstelveen I made a salad inspired by expressionist paintings.
Abstract Salad of Fennel, Radish and Orange
- Half a bulb of fennel, finely sliced
- A handful of radishes, finely sliced
- A juicy orange, segmented (over a bowl to collect the juice)
- Finely sliced radish leaves
- Fennel tips
Combine on the plate. (Unfortunately my orange was a little dry so broke up when I tried to segment it. I used the broken pieces like pomegranate seeds instead.)
Dress with the collected orange juice (no more than quarter of a cup), black pepper and a little walnut or pumpkin seed oil.
Delicious and fresh and just right for spring.