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You know it's time to give up when even the silk plants drop leaves.


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Fennel and Orange Salad

This time of year it's easy to find some really great cool season vegetables.  Many of these veggies are really packed with vitamins that are needed during the cooler weather.  I used kale as my greens but I'm sure you can substitute any other cool season green that you prefer.

Fennel and Orange Salad

Ingredients

  • Bread of choice, very thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated peeled ginger
  • 1/2 teaspoon coarsely ground black pepper
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 3 navel oranges
  • 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
  • 1 head of kale, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

preparation

Preheat oven to 375°F. Place bread slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, kale, and croutons to bowl; toss to combine.


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