With all the heavy food that is traditional on Thanksgiving we
thought we would make a light, refreshing salad that would set your
tastebuds up for the main event.
Fennel is a
crisp vegetable that has a slight licorice taste. The seeds of this
plant are used to flavor Italian sausage and we're using them in the
stuffed mushrooms that appear in this episode.
{Makes 6-8 servings}
You'll need:
2-3 mandarin or regular oranges - peeled and sliced in rounds
1 fennel bulb - washed and sliced in rounds
1 red onion - sliced in rounds
1 head of Boston lettuce
3-4 leaves of red leaf lettuce
4 -5 sprigs of flat Italian parsley
Salt and pepper
3 tablespoons of olive oil
A little adult help
Equipment:
Measuring spoons
A large serving plate
Salad spinner or paper towels
Wash and dry the lettuce in a spinner or by laying it out on paper
towels. Tear it into bite-sized pieces and arrange it on the plate.
Arrange the slices of orange, onion and fennel on the lettuce.
Garnish with sprigs of parsely
Sprinkle a tiny bit of salt and a little pepper on top.
Drizzle the olive oil around the whole salad and serve.
