Sharon's Recipes

MARCH: Orange Fennel Salad


2 heads of fennel plus fronds
1 small red onion
8 clementines

1/4 cup orange juice
1/4 cup champagne vinegar
1 tablespoon Purple Chef Orange Marmalade  ( finely chop the rind)
1 and 1/4 cups of oil, a mixture of vegetable and olive
fennel fronds
salt and pepper to taste

Thinly slice the fennel with a mandolin. Chop the fennel fronds for the dressing.

Slice the red onion in the mandolin.

Peel and section the clementines, or slice crosswise.

Layer these sliced fennel, red onion, and clementines in a glass salad bowl.

Whisk orange juice and vinegar together, mix in orange marmalade and fronds.  Slowly whisk in oil. Season with salt and pepper.  Pour over the salad just before serving.


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