Orange And Fennel Salad

Orange And Fennel Salad

salads

1 small bulb fennel; about 3/4 pound
4  oranges
2  green onions; chopped
2 tablespoons chopped fresh parsley; preferably Italian
  salt and pepper
  Boston lettuce; or
  spinach leaves; or
  Belgian endive
      ----GARLIC VINAIGRETTE----
1 tablespoon lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon Dijon mustard
2 tablespoons olive oil

This crunchy, juicy salad is a good choice for a buffet or a meal with strong
flavors.  Trim base and top of fennel; discard outer leaves. Cut in 1/4-inch
thick slices.  Cut a slice from top and bottom of each orange and discard.
Cutaway peel from oranges so no white part remains. Slice oranges. In bowl,
combine fennel, oranges, onions and parsley.  Garlic Vinaigrette: In small bowl,
whisk together lemon juice, garlic and mustard; whisk in oil. Pour over orange
mixture; toss to coat. Season with salt and pepper to taste. (Salad can be
covered and refrigerated for up to 6 hours.) Serve on a bed of lettuce or
spinach or with Belgian endive spears.

Contributor:  Lighthearted Everyday Cooking - Anne Lindsay

Yield: 8 servings

                   
Source:

Robin Cowdrey <rcowdrey@telusplanet.net>

Monday, January 29, 2001 9:46 PM

rec.food.cooking, rec.food.recipes