Fennel & Orange Salad

Thursday, May 23, 2013

If you've never tasted fennel before it has a very nice licorice taste and a crispy texture. Fennel can be added from soups to salads to give that extra flavor. This salad is very light, it's perfect to serve with a nice piece of fish or chicken. Take a look:

Recipe from Sweet Caroline

1 large fennel bulb, thinly sliced
2 large naval oranges, peeled and ends trimmed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fennel fronds, chopped (for garnish)

In a serving bowl, add the sliced fennel bulb. Hold orange over the serving bowl, cut along the membrane on both sides of each segment using a paring knife, free the segments and repeat with the remaining fruit. Squeeze the membranes to extract the juice. Drizzle olive oil and lemon juice over the top, season with salt and garnish with fennel fronds. Toss and serve. Enjoy!


Terri S. Vanech said...

Looks nice and refreshing! Stopping by from the blog hop...

Miz Helen said...

Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon,
Miz Helen

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