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Cooking with Loretta Paganini: Orange Fennel Salad

December 12, 2017 - Loretta Paganini
Insalata Festiva Orange Fennel Salad Serves 8

A perfect addition to any holiday table, this salad embraces the best combination of flavors. Sweet oranges blended together with crisp vegetables and goat cheese creating a sumptuous salad to compliment an elegant meal.

Chef Tip: Choose firm fennel bulbs with no blemishes or brown spots. Trim and remove outer layer and cut into quarter, remove hard center core and slice thin.

2 firm fennel bulbs 2 oranges, peeled and sectioned 1 lg. head of romaine lettuce, thoroughly washed, dried, and torn into bite sized pieces 2 stalks celery, trimmed 2 carrots, peeled 1 red pepper, cored and seeded Juice of 1 lemon 4 oz. log of goat cheese ¼ cup white balsamic vinegar ½ cup Extra Virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon finely chopped fresh Italian parsley 1 teaspoon Sea salt ½ teaspoon freshly ground black pepper

Whisk together mustard, honey, parsley, olive oil and vinegar, season with salt and pepper.

Wash fennel, carrots, celery and peppers, trim and cut into quarters. Place in a bowl of cold lemon water and set aside in the refrigerator.

Slice fennel, celery, carrots, and pepper very thin. Place in a large bowl, toss with orange segments and balsamic dressing and let the mixture marinate in the refrigerator for at least 30 minutes.

Transfer salad to individual plates, atop a bed of romaine, sprinkle with goat cheese and serve immediately.

Loretta is the author of "My Sanibel Kitchen."

 
 

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