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Fennel and orange salad with herb-lime vinaig
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| Artist: |
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| Categories: |
Appetizers, Fruits, Orange, Salads, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Fennel bulb | | | 2 ea Clementines or | | 1
| large | Navel orange | | | 1 bn Arugula or watercress | | | VINAIGRETTE | | 1
| tbsp | Olive oil | | 1
| tbsp | Lime juice | | 1
| tsp | Thyme or oregano | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | To prepare the vinaigrette, combine the oil, lime juice, thyme or oregano, salt and pepper and whisk until blended or shake in a covered jar. | | 2 | Can be prepared several hours ahead. | | 3 | Remove the stalks and fronds of the fennel and discard, saving only the bulb. | | 4 | Cut away any brown or dry-looking spots from the top layer of the bulb. | | 5 | Julienne the fennel bulb into thin strips. | | 6 | Peel and divide the clementines into segments. | | 7 | Wash and dry the arugula and divide equally on 4 plates. | | 8 | Toss the fennel and orange with the vinaigrette and place on top of the arugula. | | 9 | Serve. | | 10 | "the occasional vegetarian" by karen lee |
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