June's BrightRx is dedicated to summer citrus. We are embracing oranges, lemons and more to brighten up our meals in these warmer days. Juicy and refreshing, citrus adds a beautiful burst to these dishes in both color and flavor. We love that it also serves as an excellent source of vitamin C to boost our immune systems. We asked our friend Nina Anaker, co-founder of Ziza Los Angeles, a Moroccan-inspired food business with an urban farm and a zero waste kitchen, to share her favorite citrus recipe.
Citrus and Fennel Salad with Sumac and Herb Vinaigrette
by Nina Anaker
- 4-6 oranges, or any combination of sweet citrus, sliced in rounds
- Top of 1 fennel bulb; stalks sliced thin, fronds torn in small pieces
- Calendula or Nasturtium petals (optional)
- Small mint & basil springs, for serving
Sumac and Herb Vinaigrette:
- 2 tbsp chopped mint
- 3 basil leaves
- 1 tsp honey
- 2 tbsp Brightland Basil ARISE
- Zest and juice of ½ lemon
- 2 tsp sumac, plus a pinch for serving
- Salt and pepper, to taste
Blend the vinaigrette ingredients together until smooth. Season to taste with salt and pepper, adding additional ARISE, lemon or honey to your liking.
Using a sharp knife, cut the skin and white pith from the citrus. Slice into rounds or segments. Take the fennel tops and separate the fronds from the stalks. Slice the stalks thinly or with a mandolin, and combine with the citrus on a plate. Top the salad with fennel fronds, herbs, and flowers if using. Sprinkle the salad with flaky salt and a dusting of sumac, followed by a drizzle of the sumac and herb ARISE Vinaigrette.