Salads Exotic, French, Gluten Free, Mediterranean Fall, Spring, Summer, Winter
October 12, 2015
1 medium fennel bulbs, stalk trimmed
Salt and freshly ground pepper
Juice of 1 lemon
¼ cup bleached almonds
1 tablespoon Pernod, Ricard or other anise-flavored liqueur
1 blood orange
2 tablespoons extra-virgin olive oil
1 teaspoon grated lime zest
1Slice about ½ inch from the bottom of the fennel bulb and discard.
2Peel the oranges and remove all the pith. Using a sharp knife cut between the membranes to release the sections.
3Place the arugula on a platter.Slice the fennel very fine on a mandolin.
4Add the almonds, Parmesan cheese, olive oil, balsamic vinegar and toss gently.
Your review ...
All fields are required to submit a review.