Wednesday, April 20, 2011

Fennel and Orange Salad

After getting disappointed with his Cheese Straws recipe, I totally scored with this Fennel and Orange Salad from the How to Cook Everything book - it's refreshing, tasty and crunchy. I thought the fennel anise taste would overpower the dish but i was wrong... marinating it with lemon & orange juice made it mellower. I added some raisins, avocado slices and a soft boil eggs and oh it's so good!

1 pound fennel (1 large or 2-3 small bulbs)
3 small sweet oranges or tangerines
1 tablespoon freshly squeezed lime or lemon juice
2 tablespoons chopped fresh cilantro

  • Trim and core the fennel and cut into thin slices.
  • Squeeze the juice from one of the oranges, pour over the fennel, add salt and lemon juice, and let it sit for a couple hours while preparing the orange slices.
  • Peel the remaining oranges and segment into orange slices.
  • Add the oranges and cilantro to the fennel, toss, taste and adjust the seasoning as needed.
  • Add raisins, avocado slices and soft-boiled.

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