See Also: · Salads · Side Dishes · Vegetable Dishes
Lettuce, Fennel, and Orange Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
baby lettuce leaves
fresh fennel fronds and bulbs, if available
thinly sliced oranges
1/3 cup raspberry vinegar
1/3 cup extra virgin olive oil
1 tablespoon sugar
1/4 teaspoon sea salt
1/2 teaspoon Herbes de Provence
1/2 cup cooked beans, such as garbanzo or Anasazi
In a bowl, tear up the lettuce and add the fennel and oranges. Chill. In a measuring cup, whisk together the vinegar, oil, sugar, and sea salt. Add herbs to taste. Dress the salad adding cooked beans as desired.
Recipe created 1996-02-02.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.