Before I became a nurse I was a server at the Capital Grille in Pittsburgh, PA, where I had the chance to work with and serve some of the most amazing food and wine enthusiasts. It was there I found one of my life mentors, Chef Donato Coluccio. He taught me that no dream is too big and with a good plan, hard work and supportive friends anything is possible. (In addition, RevRun and Russell Simmons are worth following on twitter!)
He would often show his true style and love for food when cooking FOR his staff. I fell in love with this citrus and fennel salad the first time Chef d made it on the back line prep station!!! I thought you might enjoy this salad during these hot summer months.
I highly recommend you stop by his restaurant, Donato's, when you are in the Pittsburgh area. Tell him "Diane" sent you :) Donatosrestaurant.com
Chef Donato's Citrus and Fennel Salad
2 ripe oranges or grapefruits
1 fennel bulb
1 tsp cider vinegar
1 tsp olive oil ( this was not part of his recommendations, but I like it better)
salt and pepper
Slice fennel as thin as you can and toss with citrus segments (you can do this by yourself or Del Monte has them in a jar). Toss with oil, vinegar, S&P.
Fennel is high in vitamin C and other antioxidants that decrease inflammation and boost immune function. Fennel is also a natural way to stimulate digestion and has diuretic properties that can reduce high blood pressure.
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