Recipes Included On This Page Orange Fennel Salad with Warm Tomato Vinaigrette (Kosher) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Orange Fennel Salad with Warm Tomato Vinaigrette (Kosher) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fennel bulb 1 lemon, juiced 1 teaspoon olive oil 1 large tomato, discard seeds and cut into small dice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup orange juice 1/8 cup olive oil 5 ounces mesclun greens with frisée 2 oranges, peeled and segmented OR 2 (11 ounce) cans mandarin oranges, drained 1 medium red onion, cut in half, thinly sliced Cut the feathery fronds off the fennel bulb (some stores sell the bulb without the fronds) and discard. From the top, where the fronds were, cut paper thin slices of the fennel on the diagonal and keep in a bowl of water mixed with the juice of the lemon to keep fennel from turning color. Set aside. Prepare the vinaigrette. Heat a small sauté pan over medium heat. Add the teaspoon of olive oil. Add the diced tomato and season with salt and pepper. Sauté for 3 minutes and add the orange juice. Simmer 2 minutes longer to reduce by half. Whisk in the olive oil. Remove from heat. Season with more salt and pepper if needed. In a large bowl toss the mesclun with the oranges and red onion. Drain the fennel and add into the salad. Dress with vinaigrette. Contributed to the FareShare Gazette by Art Guyer 23 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 5g Fat (72.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat.

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