See Also: Cooking Club · Salads · Side Dishes · Spain · Vegetable Dishes
Lettuce, Fennel, and Orange Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
assorted fresh local greens (bibb lettuce, romaine, etc)
1 fresh fennel
1-2 thinly sliced oranges
1/3 cup Spanish sherry vinegar
1/3 cup extra virgin olive oil
1 tablespoon raw sugar
1/4 teaspoon sea salt
1/2 teaspoon Herbes de Provence
1/2 - 1 cup cooked beans, lentils, or quinoa, as desired
In a bowl, tear up the lettuce into bite sized pieces. Thinly slice the fennel bulb and dice the flavorful fronds and add to the lettuce. Add the sliced oranges. In a measuring cup, whisk together the vinegar, oil, sugar, and sea salt. Add herbs to taste. Dress the salad adding cold cooked beans as desired.
Recipe created 1996-02-02.
