This orange and fennel salad recipe features
the unusual licorice taste of Florence fennel
accented with the bright and bold
flavors of juicy oranges and red onions.
Ingredients:
2 fennel bulbs
3 oranges
1 red onion
1 teaspoon red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Cut off the green feathery tops and the base
of the fennel bulbs (about 1/2 inch).
Wash the bulbs and then slice in 1/8 inch wide strips.
Peel and cut two of the oranges in small pieces
and put in a salad bowl with the fennel.
Peel and thinly slice the red onion.
Prepare a vinaigrette with the juice
of the other orange, vinegar, olive oil,
mustard, salt and pepper.
Pour this on the salad and toss to mix.
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