A simple and elegant salad,
perfect served as a first course or as a side.
Fennel
and Orange Salad
- 1 large orange
2 fennel bulbs, quartered and sliced thin
1 1/2 tablespoons extra virgin olive oil
Salt to taste
black pepper, freshly ground to taste
- Peel the orange and cut
into quarters, cutting each into thin slices. Combine with the
sliced fennel and dress with the oil. Salt and pepper to taste.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
