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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. Marion Karlin, Waterloo, Iowa Ingredients:
2 large fennel bulbs |
2 tablespoons olive oil |
1 tablespoon butter |
6 tablespoons orange juice |
3 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
2 large navel oranges, peeled and cut into segments |
leaf lettuce |
Directions:
1. 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.
2. Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir for 5-6 minutes or until fennel is tender.
3. Remove from the heat; stir in orange segments. Serve over lettuce leaves; garnish with reserved fennel fronds. Yield: 8 servings.
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