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Home Grown Recipes
Fennel & Orange Salad
This refreshing salad goes really well with fish or following a hearty pasta or stew.
2 fennel bulbs
4 oranges
juice of 1 lemon
2 tbsp extra-virgin olive oil
salt & freshly ground black pepper to taste
Remove the feathery leaves and stalks from fennel. Slice off the root end and discard it. Discard and discoloured or damaged outer layers. Slice each fennel bulb crosswise into thin slices. If the slices are too wide to be bite-sized cut them in half. Place the fennel slices in a bowl. Section the oranges into the bowl, squeezing in the extra juice as well. Stir in the lemon juice and olive oil, and add salt and pepper to taste. Cover and refrigerate for at least 20 minutes or until ready to serve.

This recipe is taken from Moosewood Restaurant Cooks @ Home

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