SALAD OF THE GREENS WITH FENNEL, MINT AND ORANGE
Provided by Robert Irvine : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
- Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.
- Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
- Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.
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Ali raza 222
[email protected]This salad is a great make-ahead meal. I usually make it the night before and then pack it for lunch the next day.
Aayan Tamang
[email protected]This salad is a great way to use up leftover chicken or tofu. I also like to add a handful of chopped nuts for extra crunch.
Bhuzel Kamala
[email protected]I've made this salad several times for parties and it's always a hit. It's a beautiful and delicious salad that's sure to impress your guests.
viola manees
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Hasan Ashik
[email protected]This salad is so versatile. I've made it with different types of greens, fruits, and nuts. It's always delicious.
Radhika Lamichhane
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The orange and mint helped to balance out the fennel flavor.
Lilly Hunter
[email protected]This salad is a great way to showcase seasonal produce. I used fresh fennel, mint, and oranges from my garden.
Hasibul Bhuiyan
[email protected]I made this salad for lunch and it was the perfect light and healthy meal.
Filzan Abdulahi Abdile
[email protected]This salad is the perfect way to use up leftover greens. It's also a great way to get your daily dose of fruits and vegetables.
Lindsey McCann
[email protected]I wasn't sure what to expect from this salad, but I was pleasantly surprised. It's a great combination of flavors and textures.
Nisa Krass
[email protected]This salad was easy to make and tasted delicious. I would definitely make it again.
Rose Ashaba
[email protected]This salad was a bit too tart for my taste. I think I would have preferred less orange juice in the dressing.
Asif Aminul
[email protected]I love the combination of flavors in this salad. The fennel and mint really shine through.
Mohd Salim
[email protected]This salad is so refreshing and light. It's the perfect way to start a meal.
Mackenzie Larson
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect balance of sweet, sour, and savory.
Timothy Velasquez
[email protected]This recipe was easy to follow and the salad turned out great! I especially loved the dressing.
Hamro Dang
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors.
Roblox Status
[email protected]This salad was a refreshing and flavorful side dish. The fennel, mint, and orange added a nice brightness and acidity to the mix of greens.