• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Salad of The Greens with Fennel, Mint and Orange

  • 8servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lime

  2. 2 tablespoons apple cider vinegar

  3. 2 to 3 sprigs mint, stripped from stems

  4. 1 teaspoon Dijon mustard

  5. 2 teaspoons chopped garlic chives

  6. 1 tablespoon honey

  7. 2 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 3/4 cup olive oil

  10. 1 large head fennel, separated, dried tips removed

  11. 1 cup large white mushrooms (about 4 ounces), cleaned

  12. 2 to 3 tablespoons olive oil

  13. Salt

  14. Pepper

  15. 1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces

  16. 2 heads romaine lettuce , soaked to remove grit, spines removed and dried in a salad spinner

  17. 2 large oranges, peeled, cut into bite size pieces

  18. 2 cucumbers , peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices

  19. 6 sprigs mint, stripped from stems, chiffonnade

Instructions Jump to Ingredients ↑

  1. Dressing:

  2. Prepare the vinaigrette , just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.

  3. Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.

  4. Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.

  5. Separate the lettuce into bite size pieces and add to a mixing bowl with oranges , cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback