Monday, March 8, 2010


After a few successful recipes last week, I thought I would give fennel another go. This is a simple recipe. Letting the salad rest, allows the flavors to blend nicely.

This too is from the Moosewood Cooks at Home.

Fennel and Orange Salad
1 fennel bulb
2 oranges (I used blood oranges)
juice of 1/2 lemon
1 Tbs EVOO
salt and pepper to taste

Remove the tops of the fennel and thinly slice.

Place in a bowl. Section the orange and squeeze the extra juice into the bowl. Add the rest of the ingredients, and refrigerate for about 20 minutes.

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