Wednesday, May 15, 2013

Fennel & Orange Salad

Fennel & Orange Salad
(4 servings)


2 large Fennel Bulbs
2 large Oranges
2 Green Onions, sliced in 1 inch length (white & green parts)
4 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Squeezed Lemon Juice
to taste Salt & Black Pepper


Wash the fennel and remove outer leaves. Slice bulbs in half from top to bottom. Lay cut side down and slice across bulbs to make thin pieces. Place in a medium sized bowl and start on oranges. Slice off top and bottoms. Then slice off the peel to expose the orange. Next cut out each orange segment over the bowl with the fennel dropping each segment into bowl. In a separate bowl, whisk the olive oil and lemon juice together. Season with the salt and pepper before combining with the fennel and orange segments. Portion the salad on to four plates, garnish with the sliced green onion and serve.

Note: If you like your food with a little kick, put a few red pepper flakes in the dressing before you whisk it.

Ideas for Future Efforts

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