This crunchy, juicy salad is a good choice for
a buffet or a meal with strong
flavors. Trim base and top of fennel; discard outer leaves. Cut in
1/4-inch
thick slices. Cut a slice from top and bottom of each orange and discard.
Cutaway peel from oranges so no white part remains. Slice oranges.
In bowl, combine fennel, oranges, onions and parsley. Garlic Vinaigrette:
In small bowl, whisk together lemon juice, garlic and mustard; whisk
in oil. Pour over orange mixture; toss to coat. Season with salt and
pepper to taste. (Salad can be covered and refrigerated for up to
6 hours.) Serve on a bed of lettuce or spinach or with Belgian endive
spears.
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