Side Pannel
Orange and Fennel Salad (Brannon)
Orange and Fennel Salad (Brannon)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 4 Navel oranges
- 2 md Fennel bulbs
- 1 sm Red onion
- 4 tb Extra virgin olive oil
- Freshly ground pepper
Directions
Peel the oranges with a knife so as to remove all of the white pith. With a
sharp knife, cut along the membranes separating segments so as to remove
them (segments so removed are known as "supremes").
Wash the fennel and remove green stalks and any bruised or discolored outer
leaves. Slice cross-wise as thinly as possible. Use a mandoline or other
slicing device if you have one.
Peel the onion and remove both ends. Slice cross-wise as thinly as
possible. Again, use a mandoline or other slicing device if you have one.
Combine orange supremes, fennel and onion in a bowl and toss with olive
oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4
to 6 people.
sharp knife, cut along the membranes separating segments so as to remove
them (segments so removed are known as "supremes").
Wash the fennel and remove green stalks and any bruised or discolored outer
leaves. Slice cross-wise as thinly as possible. Use a mandoline or other
slicing device if you have one.
Peel the onion and remove both ends. Slice cross-wise as thinly as
possible. Again, use a mandoline or other slicing device if you have one.
Combine orange supremes, fennel and onion in a bowl and toss with olive
oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4
to 6 people.
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