Orange, Fennel, and Red Onion Salad
Source: CHEF
Ingredients
4 oranges cut into *supremes (membrane removed)
3 fennel bulbs, sliced into paper thin slices
1 red onion, sliced into paper thin slices
4 tablespoons olive oil
5 tablespoons fresh squeezed orange juice
Salt and pepper to taste
3 heads bib lettuce
4 1/2 oz. servings shaved Parmesan
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Place orange segments, fennel slices, onion slices, olive oil, fresh orange juice, and salt and pepper in a bowl. Set aside for ten minutes to allow flavors to mingle. Pull root end off bib lettuce. Arrange the leaves onto 4 salad plates. Distribute orange, fennel, and onion mixture on top of the bib lettuce on the four plates. Sprinkle 1/2 oz. Parmesan on top of each to finish.
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