Fennel & Orange Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
4: Oranges, peeled and thinly sliced
2 small: Bulbs fennel,
1/4 cup: Extra-virgin olive oil,
2 tbsp: Grand Marnier,
2 tbsp: Fresh orange juice,
1 Clove: garlic, finely minced
Salt,
Freshly ground pepper,
Directions:
Peel and thinly slice the oranges and fennel. Reserve fennel leaves
for garnish. Arrange orange and fennel slices on 4 salad plates.
FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice
and garlic. Season with salt and pepper, and divide evenly among the
salads. Garnish individual salads with a few reserved fennel leaves
and serve immediately. Makes 4 servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
for garnish. Arrange orange and fennel slices on 4 salad plates.
FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice
and garlic. Season with salt and pepper, and divide evenly among the
salads. Garnish individual salads with a few reserved fennel leaves
and serve immediately. Makes 4 servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
Tags
Salads