Lunch

BrightRx: Citrus and Fennel Salad with Sumac and Herb Vinaigrette

BrightRx: Citrus and Fennel Salad with Sumac and Herb Vinaigrette
[open type="rte"]

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.

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="4-6 oranges, or any combination of sweet citrus, sliced in rounds"] [ingredient product="false" text="Top of 1 fennel bulb; stalks sliced thin, fronds torn in small pieces"] [ingredient product="false" text="Calendula or Nasturtium petals (optional)"] [ingredient product="false" text="Small mint & basil springs, for serving"] [close type=“ingredients” cta=“false”] [open type="rte"]

Sumac and Herb Vinaigrette

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 tbsp chopped mint"] [ingredient product="false" text="3 basil leaves"] [ingredient product="true" handle="the-couplet" title="Brightland Honey" text="2 Tbsp of PRODUCT"] [ingredient product="false" text="Zest and juice of ½ lemon"] [ingredient product="false" text="2 tsp sumac, plus a pinch for serving"] [ingredient product="false" text="Salt and pepper, to taste"] [ingredient product="true" handle="arise" title="Brightland ARISE olive oil" text="2 Tbsp of PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Blend the vinaigrette ingredients together until smooth. Season to taste with salt and pepper, adding additional ARISE, lemon or honey to your liking."] [instruction step="2" text="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."] [close type="instructions"]

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