fennel & orange salad
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| 4 | Oranges; peeled and thinly sliced |
| 2 smalls | Bulbs fennel |
| ¼ cup | Extra-virgin olive oil |
| 2 tablespoons | Grand Marnier |
| 2 tablespoons | Fresh orange juice |
| 1 | Clove garlic; finely minced |
| Salt | |
| Freshly ground pepper |
Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates.
FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads. Garnish individual salads with a few reserved fennel leaves and serve immediately. Makes 4 servings.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...
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