This salad is quick to prepare and a refreshing treat for the hot days of summer.
Ingredients:
2 Oranges, Valencia or Navel
8 oz Strawberries, hulled and quartered or halved
1 Fennel Bulb, thinly sliced lengthwise, save fronds
1 1/2 tsp Fresh Lemon Juice
1 Tbs Extra Virgin Olive Oil
1/4 tsp Coarse Salt
Coarsely Ground Black Pepper
8 Lettuce Leaves, Boston, Bibb or Romaine
Directions:
Zest one orange and reserve zest (about 2 teaspoons). Cut peal and pit away from both oranges. Use pairing knife to cut out the 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, and season with salt and pepper. Add lettuce, toss and serve. Serves 4.