Citrus Fen­nel Salad

Simple & Delicious - - ON THE MENU -

2 large fen­nel bulbs • 2 Tbsp. olive oil • 1 Tbsp. but­ter • 6 Tbsp. or­ange juice • 3 Tbsp. le­mon juice • 1 tsp. salt • 1/2 tsp. coarsely ground pep­per • 2 large navel or­anges, peeled and sliced • Salad greens •

Re­move fronds from fen­nel bulbs; set aside for gar­nish. Cut bulbs into thin slices. In a large skil­let, saute fen­nel slices in oil and but­ter un­til crisp-ten­der. Stir in the juices, salt and pep­per. Bring to a boil; re­duce heat to medium. Cook and stir un­til fen­nel is ten­der, 5-6 min­utes. Re­move from the heat; stir in or­ange seg­ments. Serve over salad greens; top with re­served fen­nel fronds. Serves 8. —Mar­ion Kar­lin, Water­loo, IA

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.