Friday, May 16, 2014
It's Salad Daze...Recipe is “Fennel and Orange Salad” Delicious!!
Salads can be served as an appetizer to stimulate your appetite, a side dish that will accompany your main course, or for your entrée which would include your protein. (beef, pork, chicken, or fish) Desserts can also be called salads if you add gelatin and whipped cream for a delicious sweet treat or fruits for an Ambrosia salad. The salad can be made from many different ingredients, not just lettuce such as, vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits.
A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food. Other vegetables can be added to your “tossed salad” which could include; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad; you can make it your own by adding whatever you would like. There is no right or wrong, no special recipe, and you can use what is in season.
My recipe this week is called, “Fennel and Orange Salad.” One night I was watching “Ciao Italia” with Mary Ann Esposito. I saw her make this recipe. It looked so colorful and delicious that I had to try it. I have adapted this recipe to my families’ likings. It's a lovely Italian salad (Sicilian in origin, apparently), where fennel provides a lovely and slightly aniseedy crunch, the orange provides the necessary sweetness, the onion the sharpness, and the nuts will add texture. The taste is sweet and the red onion adds a twist to its flavor.
“Fennel and Orange Salad”
1 medium blood orange, peeled and thinly sliced
1 medium navel orange, peeled and thinly sliced
1 medium fennel trimmed and thinly sliced
1 red onion, thinly sliced
1/3 cup orange juice
1/4 cup olive oil
Salt and ground pepper to taste
A mixture of salad leaves Endive, Arugula, Baby Spinach, etc. A handful of walnut halves, toasted (almonds would be fine as well)
Peel the oranges (remove as much of the white pith as possible) and cut crosswise into thin slices. Remove the hard bottom part of the fennel bulbs and discard, cut the fennel into thin slices. Peel the red onion, cut into thin slices. Place orange juice, orange, fennel, and onion slices into a large bowl, season with salt and pepper. Next drizzle with olive oil. Leave to stand for at least 30 minutes or up to a few hours at room temperature, mixing couple of times. To serve: place on top of salad leaves, including any juices. Garnish with toasted chopped walnuts or almonds.
*******Optional: you may want to add to your salad 1/2 cup whole, pitted Kalamata olives. If you can’t find Blood Oranges, Naval Oranges will do.
Till Next Time……
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Posted by Dottie at 12:34 AM