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FENNEL & CLEMENTINE ORANGE SALAD

See also: Summer Salads II Article

• 6 Clementine oranges (or substitute tangerines), cut into supremes, (see below).
• 1 large fennel bulb
• 2 teaspoons fennel seeds
• Fennel fronds, as needed
• Parsley, chopped, to taste
• 4 tablespoons orange juice
• Salt & pepper to taste
• 4 tablespoons extra virgin olive oil


To make orange supremes, or any citrus fruit for that matter, take the heel of a chef’s knife and slice the fruit, between the skin and the flesh, in a curving stroke, from its north pole to its south. You want to remove all of the rind while losing the least amount of flesh. Once the rind is removed you will be able to see thin sheets of the pith which separate the fruit’s segments. Slice the sides of the segments right next to the pith and remove them. This will produce clean segments of flesh devoid of any skin.

Cut some of the fennel fronds off. The fronds are the tiny green leaves at the top of the stalk. Cut off the bulb and remove its outer layer if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips. Mix the oranges, fennel, fennel seeds, fennel fronds, and parsley.

In a bowl whisk the orange juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated. Toss the salad with the dressing and serve.

 

 

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