| Title: | Fennel Orange Salad with Mint and Olives |
| Wine Pairing: | Pinot Noir, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay |
| We Recommend: |
Iron Horse 2007 Rose de Pinot Noir Quivira 2007 Grenache Rose |
| Meal Type: | Side Dish |
| Main Ingredient: | Vegetables |
| Ingredients: | 2 large seedless oranges , zest and pith removed, fruit sections and juice saved 1 medium bulb fennel (about 1 1/4 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2) 1/3 cup small black olives 12 fresh mint leaves , cut crosswise into thin strips Table salt and ground black pepper 2 tablespoons extra-virgin olive oil |
| Instructions: | Place orange sections and juice in large bowl. Halve and core fennel. With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/4-inch slices. Then, with knife perpendicular to work surface, cut each fennel half lengthwise to yield long 1/4-inch-thin strips. Add fennel, olives, and mint to oranges. Season with salt and pepper to taste. Drizzle with oil and toss gently. Serve immediately. |
Category Navigation:
