Although each ingredient has a very distinct flavor of its own, each bite of this salad makes a unique combination of flavors.
Course: Salad
Cuisine: American
Author: Jenny McGruther
Ingredients
for the dressing:
¼cupcold pressedorganic olive oil
2tablespoonfreshly squeezed lemon juice
2tablespoondried mint
for the salad:
1fennel bulb
2oranges
4ouncesripe black olives
arugula and red kale(for base)
Instructions
for the dressing:
Combine in a jar, shake well and set aside.
for the salad:
Wash and trim arugula and kale leaves and put on serving plates. Remove green stems from fennel bulb and reserve. Wash and dry fennel bulb and chop, add to plates. Peel and chop oranges and add to plates. Roughly chop olives and add to plates. Shake dressing again and distribute over the top of each serving. Remove a few fronds from the fennel stems and sprinkle over the top of the salads.
note:
The reserved fennel stems are a wonderful addition to soups and stews (remove before serving) so don’t throw them out!