Wednesday, February 9, 2011

Orange and Fennel Salad



There are many epic love stories throughout history - Romeo and Juliet, Napoleon and Josephine, Cleopatra and Mark Antony. None of these, however, compare to the perfect pairing of orange and fennel. The blend of citrus notes with the peppery, anise flavor of the fennel is a match made in heaven. Ahh, true love!

Ingredients 
1 fennel bulb, thinly sliced with a mandoline
1 orange, supremed and cut into chunks
1/2 cup thinly chopped Romaine lettuce
1/4 cup chopped parsley
juice of half a lemon
salt and pepper to taste

Instructions
Toss fennel, orange, lettuce, and parsley together. Sprinkle lemon juice, salt, and pepper.

2 comments:

  1. All of the salads included on your blog look amazing! Any tips for keeping romaine and other types of lettuce fresh for longer periods of time for those of us who don't eat salads everyday?

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    Replies
    1. Aww, thanks! I'm amused by the fact that you think I eat salads every day - I absolutely do not :) But here is a link to a good tip for storing lettuce http://www.biggirlssmallkitchen.com/2012/07/how-to-store-lettuce-in-the-fridge.html

      I actually tend to get things like arugula or spinach for salad things these days, because I can use them in a raw salad, and then toss the rest into everything else throughout the week - pizza, sauces, pasta dishes, etc.

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