Ingredients Jump to Instructions ↓

  1. 2 large fennel bulbs

  2. 2 tablespoons olive oil

  3. 1 tablespoon butter

  4. 6 tablespoons orange juice

  5. 3 tablespoons lemon juice

  6. 1 teaspoon salt

  7. 1/2 teaspoon coarsely ground pepper

  8. 2 large navel oranges, peeled and cut into segments Leaf lettuce

Instructions Jump to Ingredients ↑

  1. Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir for 5-6 minutes or until fennel is tender. Remove from the heat; stir in orange segments. Serve over lettuce leaves; garnish with reserved fennel fronds. Yield: 8 servings.


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