Since We Talked About It On The Radio….here Is The Yummy Salad I Made!
It was fresh and sunny, perfect on a grey winter’s day!!
I had half a Fennel Bulb on hand (love to roast fennel too!) So I sliced it thinly, then SUPREMED*** a lime, an orange and a grapefruit. Do this over the salad bowl so any juices go into the salad and squeeze the carcasses in too. Then I added sliced red onion, which I think makes the salad… however you could omit or add green onions. A nice glug of Olive Oil and Salt and pepper. Toss and enjoy~~
***To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments. HOW TO HERE
This is also what I made, along with Chicken and Broccoli and Cauliflower…. Boiled new potatoes that I roll in Olive Oil smash on my Pampered chef Bar Pan (my fave) and Bake at 400 till kinda crispy, add cheese and broil (keep an eye on it!!)