Unicorn (Unicorn@Indenial.com)
Tue, 06 Apr 1999 12:36:08 -0400
I know I'm going to get blasted for running this blonde joke, rather
than editing it and making it an "intellectually challenged person of
indeterminate hair color and gender" joke. Oh well, it's always
interesting to find out which of my readers have nothing better to do
than write nasty letters to poor, over-worked chefs. Thanks to reader
Stephanie Husler from somewhere in Switzerland for this one.
Q: Why was the blonde staring at the orange juice carton?
A: It said "concentrate".
Fennel, Orange, and Olive Salad
1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyere or Swiss cheese
16 oil-cured black olives
Trim the top and the root end of the fennel and cut it into very thin
slices. In a mixing bowl combine with the orange slices, orange
juice, lemon juice, olive oil, salt, and pepper, and toss to mix.
Arrange on a platter or individual salad plated and pour the juices
from the bowl over it. Garnish with the shredded cheese and black
olives. Serves 4 to 6.
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