| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Fresh Fennel |
| 1 |
ts |
Grated Orange Rind |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Fennel Seeds Crushed |
| 1/4 |
c |
Unsweetened Orange Juice |
| 1 |
tb |
Olive Oil |
| 1 |
|
Seedless Oranges, Each |
|
|
Peeled & Cut Crosswise |
|
|
Into 8 Slices |
| 2 |
|
Pink Grapefruit, Each |
|
|
Peeled & Cut Crosswise |
|
|
Into 4 Slices |
| 1 |
sm |
Purple Onion Sliced Rings |
| 1 |
sm |
Head Radicchio |
INSTRUCTIONS
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel
Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel
Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange
Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain,
Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange
Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio
Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices.
Drizzle With Reserved Orange Juice Mixture.
(Fat 2. Chol. O.)
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