Fennel Salad

Click to Enlarge	Fennel Salad German - Fenchelsalat
	Makes Effort: Sched: DoAhead:	6 sal ** 3 hr Best	A relatively recent recipe - an example of the new German cuisine which is becoming lighter and more varied as German chefs gain experience in other countries, then apply it at home.

12
4
2
1/2
-------
3
1-3/4
2
2
3/4
1/4

oz
oz
#
#
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T
c
T
t
t
t

Fennel (1)
Walnuts
Oranges, Navel
Emmentaler Cheese
-- Dressing
Lemon Juice
Yogurt, plain
Olive Oil, virgin
Sugar
Salt
Pepper, black

Trim FENNEL to only the bulb. Quarter lengthwise if small bulbs or 6 pieces if one very large bulb. Cut out cores and slice crosswise about 1/4 inch thick.
Chop WALNUTS very coarse. Preheat oven to 350°F/175°C. Spread walnuts on a baking sheet, pie tin or foil and roast for 8 to 10 minutes until lightly golden.
Peel ORANGES, then with a very sharp knife shave off the white membrane on the outside. Separate into segments and cut off the white inside edge of each segment. Slice segments about 1/4 inch thick.
Slice CHEESE about 1/16 inch thick and cut slices into matchsticks about 2 inches long.
Squeeze LEMON JUICE and thoroughly mix All Dressing Items. Mix together with All Salad Items.
Refrigerate for at least 3 hours.
Serve cool but not too cold.

NOTES:

Fennel: Florence Fennel - weight is with stems and fronds cut right down flush with the top of the bulb.