Fennel and Orange Salad
Thanksgiving is quickly approaching. I thought this week I would share 2 side dishes that would be a new addition to your holiday table. Today's is a salad.
1 large fell bulb, cord and thinly sliced, 1/4 cup fronds reserved for garnish
1 large navel orange, zested, peeled sliced 1/2-inch thick, and quartered
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
5 ounces fresh baby arugula
In a medium bowl, combine fennel slices, orange zest and quarters, oil, vinegar, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 2 hours.
In a serving dish, toss together arugula and marinated fennel and oranges. Garnish with fennel fronds.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!