I could not stop eating this the night I made it. That is, until it was all gone. The sweetness of the blood oranges nicely complements the anise flavor of the fennel. The radishes and blood oranges add nice color, so the salad is beautiful to serve. It is hearty, so an excellent component of a vegetarian meal. We ate it with the corn soup I posted a couple days ago and homemade, whole-grain bread. The wheatberries were sort of leftover. I had cooked them earlier that day to use in a bread recipe, and had 1/2 cup leftover. Leftover whole grains are wonderful added into salads, because they add a little substance and can take on whatever flavorings the salad offers. Eating vegetarian meals, either once in a while or all the time, is part of sustainable eating. Sustainable eating means eating in a way that will help save our planet. By increasing your vegetable intake and decreasing your meat intake, you will help decrease the demand for large-scale animal farming that pollutes the environment through excessive animal waste as well as intense energy and water consumption. Eating lots of vegetables is also good for you. It seems like scientists are constantly discovering new nutritional benefits from various fruits and vegetables, so by eating a variety of fruits and vegetables, you are increasing your chances of ingesting something that is really good for you. Some of the ingredients in this salad are somewhat unusual, so you will benefit from the nutritional variety.
½ bulb fennel, sliced into matchstick-like pieces
2 radishes, sliced into matchstick-like pieces
2 blood oranges, peeled and divided into segments
1/2 cup cooked wheatberries
1/2 cup chopped cilantro
Mixed salad greens
1/3 cup extra virgin olive oil
2 TBS Dijon mustard
2 TBS sherry vinegar
salt and freshly ground black pepper to taste
Mix together fennel, radishes, and orange segments together with dressing. Serve over mixed salad greens. Sprinkle salt and pepper over all to taste.