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Tasty Tidbits Tuesday

I‘m sure you heard the news around Thanksgiving that 94% of all Americans having Thanksgiving Dinner had turkey as the main course.  Not so with Christmas!  It seems that besides turkey (yes some people replicate their Thanksgiving Day dinner one month later), roast beef, crown roast of pork, baked ham (spiral, pineapple decorated etc) all vie for the center of the table.  Whatever you choose, I think you’ll like this simple flavorful salad.

It’s light, crisp, colorful, healthy and easy to make.  You can slice the oranges and fennel the day before (in between wrapping presents), refrigerate separately covered with plastic wrap.

1 TBS white-wine vinegar

2 TBS olive oil

Coarse salt and ground pepper

5 navel oranges

3-4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

In a large bowl, whisk together vinegar and oil, season with salt and pepper.

Using a sharp knife, slice off both ends of each orange.  Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise.  Transfer oranges along with any juices that have accumulated on work surface. to bowl with dressing.  Add fennel and if desired, fronds. Toss to combine.

Recipe from Martha Stewart

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