FENNEL & ORANGE SALAD
½ cup of fresh orange juice (125ml)
150ml of olive oil
Splash of hot sauce
4 cloves of garlic, minced
4 tablespoons of fresh parsley (flat leaf), chopped (60ml)
Salt and pepper to taste
3 fennel bulbs (1 ½ l 626b18g bs total) thinly sliced with the core intact
4 tablespoons of unsalted butter for brushing (60ml)
1 bunch of watercress, tough stems removed
½ cup of honey roasted macadamia nuts (125ml)
Place orange juice, olive oil, hot sauce, garlic, parsley
and salt and pepper in a glass bowl and mix thoroughly. Remove 1/3 of the
dressing and set aside.
Place thinly sliced fennel in a sealable plastic bag or a ceramic dish. Pour
2/3's of the mixture overtop of the fennel. Seal the bag and place in the
fridge for at least 5 hours.
Using a knife, trim the skin off of the oranges and segment the slices. Place
them into a bag and into the fridge until it's time to grill.
Preheat the grill to medium high heat (375ºF). Oil the grill and cook the
fennel, lid up for 7 minutes per side. Add the orange slices to the grill for
the last minute of grilling.
Toss the grilled fennel & orange with the watercress and honey roasted
macadamia nuts. Drizzle with the reserved marinade.
Yield: 6 servings