Monday, January 16, 2012

Recipe: Fennel Bulb and Orange Salad & Brussels Sprouts and Prosciutto

Fennel Bulb and Orange Salad
Crunchy, tart and sweet, pairing fennel and orange tastes even better than it looks.

Fennel Bulb and Orange Salad

  • 3 navel oranges, peeled and sectioned
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • Handful Italian parsley, chopped fine
  • Juice from squeezed orange peels
  • 3 small fennel bulbs, stemmed and sliced thin
Time estimates
Prep time: 15 minutes
Total time: 15 minutes
  1. Cut off both ends of each orange with a sharp knife. Following the curve of the orange, cut away the peel and white pith. Gently separate the orange into sections with your fingers. Remove any excess white pith that remains.
  2. In a mixing bowl combine mustard, balsamic vinegar, parsley and juice. Add orange sections and sliced fennel. Stir and serve.
Serves 4

Brussels Sprouts and Prosciutto
Brussels sprouts cooked on the tender side of crunchy blend deliciously with crispy prosciutto.

Brussels Sprouts and Prosciutto
  • 2 cups Brussels sprouts, halved and trimmed
  • 1/2 teaspoon olive oil
  • 3 slices prosciutto, chopped into strips
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • dash black pepper
Time estimates
Prep time: 10 minutes
Total time: 30 minutes
  1. Trim stems and remove loose outer leaves of Brussels sprouts and rinse.
  2. Cook halved sprouts in a pot of boiling water until outer leaves turn bright green and center becomes tender, about six minutes. Drain. Set aside small amount of broth.
  3. Meanwhile add olive oil to large skillet over medium-high heat. Add prosciutto. Stir occasionally until crisp, about five minutes. Remove prosciutto and reduce heat.
  4. Using same skillet add sprouts, butter, salt, pepper and broth. Stir until liquid is reduced, about six minutes. Add prosciutto. Serve hot or cold.
Serves 4

Credit: Both recipes and photographic credit goes to The Mother Nature Network.

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