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Fennel And Blood Orange Salad

By Goop
Nutrition per serving    (USDA % daily values)
CAL
214
FAT
34%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler

1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)

3 tablespoons cilantro leaves

4 blood oranges, skin and pith discarded, cut into thin circles

3 tablespoons extra-virgin olive oil

coarse salt

freshly ground black pepper

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