Subject: Fennel, Orange, and Olive Salad
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 31 2000 - 04:03:18 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is a true food funny that I received today from reader Deussa,
and I couldn't resist publishing it as a not-so-subtle way of bragging
about how popular we have become.
My husband teaches English literature at a good small college, and
from time to time he goes to the MLA (Modern Language Association)
convention. The MLA is the "hot spot" of literary types. Anyway he
had to go this year and before he went we were looking over the
convention catalogue with our college-age son. One of the convention
presentations was entitled, "Culinary Narratives Prior to the 19th
Century." "Gosh," my son said, "Is that kind of like, life before
wwrecipes.com?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I decided to run this recipe during our "Best of World Wide Recipes"
week not so much because of the reader response that it evoked, but
because it is one of my personal favorites. The unusual combination
of flavors and textures make this salad one you really should try if
you missed it the first time around.
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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