Fennel, Orange and Beet Salad Ingredients: 1 bulb fennel, thinly sliced 3 roasted beets, quartered 2 small oranges, peeled and cut into sections 2 cloves garlic, crushed and chopped 1 tablespoon lemon juice 1 tablespoon red-wine vinegar 2 teaspoons chopped, fresh parsley 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup olive oil Preparation: 1. Stir together the crushed garlic, lemon juice, red-wine vinegar, parsley, mustard, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside. 2. Gently toss the roasted beets, orange sections, and sliced fennel with the vinaigrette. Serve the orange-fennel salad immediately or refrigerate it for up to 2 days. Yield: 4 servings From Honeybrook Farm CSA newsletter.
Posted on: Fri, 06 Sep 2013 15:56:19 +0000
Trending Topics
Recently Viewed Topics
© 2015