This is a refreshing citrussy salad. You can find instructions on how to section an orange here. It important to peel the segments (and not just use the segments with the skin on) so that the orange juice from the segments can mingle with the rest of the ingredients.
Fennel and Orange Salad
1 large fennel bulb, stems discarded, bulbs halved, cored and thinly sliced
3 oranges, peeled and sectioned
2T olive oil
2t white wine or apple cider vinegar
salt and pepper to taste
1T chopped parsley (optional)
8-12 leaves lettuce to serve (optional)
In a bowl, combine all the ingredients (except the lettuce) and let the mixture marinate for an hour.
Serve salad over lettuce leaves and garnish with fennel fronds.
March 17, 2008
Fennel and Orange Salad
January 15, 2008
Mango Papaya Salad
This Mango Papaya Salad is a refreshing addition to almost any meal. It's a great way to get something a little sweet into the meal. And what better way to get your daily fix of fruits and vegetables?!
I used to have the preconceived notion that salads are not supposed to be sweet. But after trying many delicious salads and salsas that had something sweet, I guess I had to change my mind. This salad has a bit of heat from the chillies, sweetness from the fruit and some tang from the lime juice. You could also use pineapple in place of, or in addition to any of the fruits in this recipe - it works just as well. This is my contribution to this month's A Fruit A Month (AFAM), Papaya, hosted by Nags from For the Cook In Me.
Mango Papaya Salad
1 mango, chopped
1 small papaya, chopped
1 red bell pepper, chopped (optional)
1/4 red onion, finely minced
1/4 habanero or 1-2 green chillies, minced
few sprigs cilantro, chopped
lime juice, to taste
salt and pepper to taste
Soak the minced red onion in cold water for 5-10 minutes to mellow out some of it's harshness. Combine all the ingredients. Taste and adjust with more lime juice, salt and pepper if needed.