STRAWBERRY, FENNEL AND ORANGE SALAD

By conniebrady

Ingredients

• 2 NAVEL ORANGES
• 8 OZ STRAWBERRIES (ABOUT 15), HULLED & QUARTERED
• 1 FENNEL BULB, THINLY SLICED LENGTHWISE, RESERVE SOME FRONDS
• 1 1/2 TSP FRESH LEMON JUICE
• 1 T EXTRA VIRGIN OLIVE OIL
• 1/4 TSP COARSE SALT
• COARSELY GROUND BLACK PEPPER
• 8 BOSTON OR BIB LETTUCE LEAVES

Details

Servings 4

Preparation

Step 1

ZEST ONE ORANGE, AND RESERVE ZEST (2 TSP). CUT PEEL AND PITH AWAY FROM BOTH ORANGES. USE A PARING KNIFE TO CUT OUT SEGMENTS, LETTING THEM FALL INTO A BOWL ALONG WITH THE JUICE.
ADD STRAWBERRIES, SLICED FENNEL, ORANGE ZEST AND FENNEL FRONDS TO THE BOWL OF ORANGE SEGMENTS AND TOSS TOGETHER GENTLY. STIR IN THE LEMON JUICE AND OLIVE OIL. SEASON WITH SALT & PEPPER. ADD LETTUCE, TOSS AND SERVE.