1 large bulb of fresh fennel
the juice of 1 lemon
1 leek, thinly sliced into rings using only the white of the leek, about 1/2 cup
1/2 pound radishes, thinly sliced
1 small red onion, peeled and thinly sliced, about 1/2 cup
1/2 cup orange vinaigrette
1 orange cut into segments for garnish
2 Tablespoons fresh chopped parsley
fresh pepper to taste
1. Trim the stems from the fennel. (Save these to eat like celery or to use in soups.)
2. Cut the fennel bulb in half, vertically. Place the cut side down and thinly slice each fennel half. Place the sliced fennel in a salad bowl and sprinkle with the lemon juice to prevent it from discoloring.
3. Add the sliced leek, radishes and onion. Toss the salad with the orange vinaigrette. (Add more vinaigrette to taste.) Divide the salad among four plates and garnish each one with some orange segments, fresh chopped parsley and a grating of black pepper.
Source: Priscilla, Chester, Connecticut
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