VCE: Orange, Fennel, And Butter Lettuce Salad

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* Exported from MasterCook *

 

Orange, Fennel, And Butter Lettuce Salad

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 168

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Fruit

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 navel or blood oranges

Orange Vinaigrette

(see separate recipe)

1 head butter or Boston lettuce

2 tablespoons chopped fennel greens

10 small mint leaves -- thinly sliced

1 small fennel bulb

quartered and thinly sliced

Freshly milled pepper

12 oil-cured black olives

 

Serves 4

 

Serve this little composed salad to conclude a large or spicy meal. Celery

can easily step in if fennel is not available.

 

Peel and section the oranges and use the juice in the vinaigrette. Discard

the outer leaves of the lettuce. Separate the remaining leaves and keep

them whole or tear them into large pieces. Toss the lettuce with 2 or 3

tablespoons of the dressing and half the fennel greens and mint. Then

arrange the greens on plates. Toss the oranges, sliced fennel, and

remaining herbs with enough dressing to coat, lightly, add a little pepper,

then tuck them among the lettuce and garnish with the olives.

 

 

 

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