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    • Randy Graham

    • September 8, 2013 in Columnists

    Orange-Fennel Salad

     Photo: Randy Graham, Valley Vegetarian

    Fennel is a wonderful, versatile vegetable that is used widely in Italian, French, and Mediterranean cooking. I even substitute the fennel bulb, at times, for onions in my recipes. Unlike onions, I like to eat slices of the mild fennel bulb raw.

    This recipe features raw fennel bulb. Each bite is juicy, sweet, and floral. Aromatic arugula provides the perfect base for the sweet oranges and fresh fennel. It is perfect for a fall or wintertime brunch for four.

    3 large fennel bulbs
    1 tablespoon Orange Muscat Champagne vinegar
    2 tablespoons extra virgin olive oil
    Salt and fresh ground pepper to taste
    5 medium navel oranges

    Trim the ends of each fennel bulb. Cut into quarters and remove the core from each quarter. Slice thinly (crosswise). Set aside.

    In a large bowl, whisk together vinegar and oil and season with salt and pepper to taste. Set aside.

    Slice off both ends of each orange and peel. Halve orange from top to bottom and thinly slice each half crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and lightly toss to combine.

    Place a handful of arugula on a chilled salad plate. Add orange-fennel mixture on top of the arugula and serve immediately.

    See Chef Randy’s food blog for more recipes at http://valley-vegetarian.com


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