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FABULOUS FENNEL AND ORANGE
SALAD
Bleak January is here with
its post-party feel. Gym memberships and diets
in all honour, but don't we need a boost rather
than a punishing regime? Wrap up warm, go for
a walk and choose something zesty, zingy and energizing
to eat!
To rejuvenate over-worked digestive systems and
encourage a little weight-loss, look no further
than the Cambridgeshire soil.
The Larder stocks fabulous, locally grown, organic
Fennel; currently at its peak. Not only does Fennel
taste great both raw and cooked, but it is well-known
for improving digestion. It is also the leanest
vegetable of all and if that's not enough, Fennel
is packed with minerals such as calcium and potassium.
To prepare, rinse under cold running water and
trim any discoloured outer layers. Cut off the
woody base, remove the fronds and trim off the
top. Fennel quickly goes brown so either cook
immediately or put in acidulated water, i.e. water
to which lemon juice has been added.
For a delicious gratin, cut the fennel bulbs into
wedges, cook in salted water until slightly softened
and bake in a medium oven with some olive oil
and freshly grated Parmesan cheese.
1. Rinse and
trim the fennel. Slice finely and arrange on a
nice large ceramic platter.
2. Drizzle with
olive oil and season with salt and pepper. If
you wish, add the juice from one Seville orange,
in season for a few short weeks only.
3. Peel the
oranges and remove all white pith. Slice thinly
and arrange over the fennel.
4. Scatter with
chopped walnuts or pumpkin seeds.
Recipe
provided by www.cambridgecookeryschool.com
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