Minted Fennel Salad
Total Time: 15 min
Prep: 15 min
Yield: 4 servings
Level: Easy
Ingredients:
Direction:
Tips:
Prep: 15 min
Yield: 4 servings
Level: Easy
Ingredients:
- 1 bulb fennel
- 2 small oranges
- 1 small cucumber
- 1 tbs virgin olive oil
- 2 eggs, hard boiled
- 1/2 tsp pepper
- 1/2 tsp salt
Direction:
- Trim the outer leaves from the fennel.
- Slice the fennel bulb thinly into a bowl of water and sprinkle with lemon juice.
- Grate the rind of the oranges over a bowl. Pare away the orange peel, then segment the oranges carefully slicing between each line of pitch. Do this over the bowl on order to retain the juice.
- Cut cucumber into 1/2 inch rounds and them cut each round into quarters.
- Add the cucumber to the fennel and oranges mixture together with the mint.
- Pour the olive oil over the fennel and cucumber salad and toss the top of the salad.
- Serve at once.
Tips:
- Fennel will discolor if it is left for any length of time without dressing. To prevent any discoloration place it in a bowl if water and sprinkle with lemon juice.