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Orange and Fennel Salad
Ingredients
2 large fennel bulbs
4 navel oranges or 2 navels and a few pixie tangerines
1 lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
Preparation
With a knife, remove the stalks, any feathery leaves, and the root end from the fennel bulb. If you have a mandoline, on a thicker setting slice the fennel bulbs crosswise. Otherwise, use a sharp knife to cut thin slices. You may want to cut the slices in half so pieces will be bite-sized.
Put the sliced fennel into a bowl. Peel and section the orange citrus. Set aside a few sections of orange citrus to squeeze into the bowl. Add citrus sections, lemon juice, reserved orange juice, and olive oil into the bowl. Toss well. Add salt and pepper to taste. The flavors of this salad will improve if given about 30 minutes to marinate.
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Kimi Owens is Frog Hollow's Customer Care and Marketing Coordinator. She is a strong believer in local and global sustainability and is committed to improving the transparency and communication channels of Happy Child CSA. Questions or suggestions in regards to this website may be directed to her at kimi@froghollow.com or via phone at extension 201.
