| ORANGE AND FENNEL SALAD |
4 large juicy oranges (use blood oranges for a stunning option)
1 large fennel bulb, thinly sliced
2 tablespoons extra virgin olive oil
12 red seedless grapes, halved
finely chopped fresh parsley
Finely grate peel of the oranges into a bowl. Set aside. Working over
another bowl to catch the juice, remove all the white pith from the
oranges, Cut the oranges horizontally into thin slices.
Gently toss the oranges slices and fennel in a large bowl. Arrange
fennel and sliced oranges on individual salad plates or serving platter.
Whisk the oil and reserved orange juice, spoon over sliced oranges and
fennel.
Sprinkle grapes, orange zest and parsley over the salad.
(source: The Vegetarian Cookbook edited by Nicola Graimes)
(source: Food & Wine Annual Cookbook 2009)
1 large fennel bulb, thinly sliced
2 tablespoons extra virgin olive oil
12 red seedless grapes, halved
finely chopped fresh parsley
Finely grate peel of the oranges into a bowl. Set aside. Working over
another bowl to catch the juice, remove all the white pith from the
oranges, Cut the oranges horizontally into thin slices.
Gently toss the oranges slices and fennel in a large bowl. Arrange
fennel and sliced oranges on individual salad plates or serving platter.
Whisk the oil and reserved orange juice, spoon over sliced oranges and
fennel.
Sprinkle grapes, orange zest and parsley over the salad.
(source: The Vegetarian Cookbook edited by Nicola Graimes)
(source: Food & Wine Annual Cookbook 2009)
