My wonderful neighbor gave me some fresh fennel, from her garden! I had wanted to try this recipe, a few months ago, but couldn't find fennel.
Fennel and Orange Salad from Moosewood Restaurant Cooks at Home
Makes 4 to 6 servings.
2 fennel bulbs [clearly we have to get Tom to give us more than one at a time!]
4 oranges
juice of 1 lemon
2 tbsp. olive oil
salt and pepper to taste
Remove leafy tops and root ends of fennel bulbs. Slice trimmed bulbs crosswise into thin, bite-size slices; place in bowl. Section oranges into bowl, squeezing in extra juice as well. Stir in lemon juice, olive oil, salt and pepper to taste. Cover and refrigerate at least 20 minutes.
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