SALAD, FENNEL CITRUS

By:


citrus arugala salad

 

 

 

 

 

 

 

This is an excellent side with fall menus, using game or domestic fowl. Just vary the citrus to whatever is available and delicious.

Ingredients:

  • 1 each fennel head, cut julienne

  • 1-2 kohlrabi, cut julienne, optional
  • 1 each green onion, sliced
  • juice of one lime
  • 1 orange, peeled and sectioned, reserving juice
  • 3 tablespoons EVOO
  • Sea salt, coriander, black pepper as needed for taste

  • Optional: add to above, 1 cup arugula, lightly coated with EVOO

Method:

Cut fennel and kohlrabi into julienne pieces. Blend in large non-reactive container. Toss in green onion, fresh lime juice, reserved orange juice and oil. Add seasonings. Gently toss in the sections of oranges just before serving.






TO RECIPES

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