• Liz Talley - Urban Graze

Classic Orange Fennel Salad (opt.Beets)

1 small fennel bulb, cored with fronds removed and saved

1 medium orange, peeled (zest and set aside before peeling)

2 Tbsp. very thin red onion slices, or substitute with green onions

2-3 handfuls of salad greens

Thinly shred fennel. Cut orange into rounds, then quarter each round.

Toss fennel, oranges, onion and greens in a bowl.

Whisk together:

2 Tbsp. orange juice

1 Tbsp. white wine vinegar (or 1 more Tbsp. OJ)

1 Tbsp. honey or organic, raw cane sugar

Saved zest

Gently toss together, garnish with snipped fronds, and serve.

*Note: Beets pair beautifully with fennel and citrus- slice and add cooked beet slices or shred some raw beets into the salad.

Another variation:

Roasted Beet, Orange, and Fennel Salad
About 3/4 lb. roasted beets, cooled and peeled
3 oranges
2 Tbsp. raspberry vinegar
1/4 tsp. salt
1 tsp. minced garlic
1 c. thinly sliced fennel
Minced fennel tops for garnish
Peel and segment the orange. Work over the bowl, to catch any juice.
Cut the beets in half, then into half moon slices (similar to the orange segments), and combine with orange.
Mix vinegar, salt and garlic and gently stir into orange/beet mixture. Add the sliced fennel and stir again. Cover and allow to chill thoroughly. Garnish with the fennel fronds when ready to serve.

Recipe created or adapted by Liz Talley, Urban Graze

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