Beet and Fennel salad

Crop Fennel

 

1 head leaf lettuce
3 large beets, trimmed
1 small bulb fennel, base trimmed, top cut off, and cut into matchstick strips
1 small sweet onion, thinly sliced and separated into rings
1 large hard boiled egg, peeled and chopped
1 T rice vinegar, cider vinegar or red wine vinegar
1/3 cup olive oil
1 T orange juice
1 T fresh dill (or inner fennel leaves)
salt and pepper to taste

Boil beets until tender. Drain, peel and slice into matchstick strips.

Line a salad bowl with lettuce leaves. Arrange the beets on the lettuce. Strew with the fennel, then the onion. Top with the egg.

In a small bowl, beat together the vinegar, oil and orange juice. Season with dill, salt and pepper. Just before serving, pour this dressing over the salad. Toss and serve.

from Vegetables on the Side by Sallie Williams