SALAD, FENNEL CITRUS
This is an excellent side with fall menus, using game or domestic fowl. Just vary the citrus to whatever is available and delicious.
1 each fennel head, cut julienne
- 1-2 kohlrabi, cut julienne, optional
- 1 each green onion, sliced
- juice of one lime
- 1 orange, peeled and sectioned, reserving juice
- 3 tablespoons EVOO
- Sea salt, coriander, black pepper as needed for taste
- Optional: add to above, 1 cup arugula, lightly coated with EVOO
Cut fennel and kohlrabi into julienne pieces. Blend in large non-reactive container. Toss in green onion, fresh lime juice, reserved orange juice and oil. Add seasonings. Gently toss in the sections of oranges just before serving.