Dish of Fennel Salad
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Fennel Salad


Germany   -   Fenchelsalat
Makes:
Effort:
Sched:
DoAhead:  		 6 salad
**
3-1/2 hrs
Best		 An example of the new German cuisine which is becoming lighter and more varied as German chefs gain experience in other lands, then apply it at home.

12
4
2
8
-------
3
1-3/4
2
2
3/4
1/4
------
oz
oz
#
oz
---
T
c
T
t
t
t
---
Fennel (1)
Walnuts
Oranges, Navel
Emmentaler Cheese
-- Dressing
Lemon Juice
Yogurt, plain
Olive Oil, virgin
Sugar
Salt
Pepper, black
-------------
Make:   -   (3-1/2 hrs, 25 min work)
  1. Trim FENNEL to only the bulb. Quarter lengthwise if small bulbs or 6 pieces if one very large bulb. Cut out cores and slice crosswise about 1/4 inch thick.
  2. Chop WALNUTS very coarse. Preheat oven to 350°F/175°C. Spread walnuts on a baking sheet, pie tin or foil and roast for 8 to 10 minutes until lightly golden.
  3. Peel ORANGES, then with a very sharp knife shave off the white membrane on the outside. Separate into segments and cut off the white inside edge of each segment. Slice segments about 1/2 inch long.
  4. Slice CHEESE about 1/16 inch thick and cut slices into matchsticks about 2 inches long.
  5. Squeeze LEMON JUICE. Thoroughly mix all Dressing Items. Mix together with all Salad Items.
  6. Refrigerate for at least 3 hours.
  7. Serve cool but not too cold.
NOTES:

  1. Fennel:

      Florence Fennel - weight is with stems and fronds cut right down flush with the top of the bulb.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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