Monday, June 6, 2011

Fennel & Orange Salad

After indulging this past weekend on your every heart's desire, something light for dinner is a must. A Fennel and Orange Salad is an easy and light recipe that will pair well with the meat or fish of your choice. This tasty, summer salad serves 2.

2 fennel bulbs
3 small oranges
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil, chopped

Cut the fennel into small slices and place into a bowl. Discard all but a few fennel fronds. (For an informational video on how to cut fennel click on the following link. You will want your fennel sliced much thinner and in longer strips than the video portrays). Squeeze the juice out of one orange unto the fennel. Add the salt and the freshly squeezed lemon juice. Let the salad sit for up to an hour. (If pairing with a meat or fish, you could take this time to prepare the accompaniment that you select). Peel and cut the remaining 2 oranges into small pieces and put into the salad. Toss the basil and a small amount of fennel fronds into the salad and serve. Enjoy!