Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Salad of Baby Greens, Fennel + Blood Oranges with candied rose petals

This is a light, fragrant salad, reminiscent of springtime...

Ingredients: Print Ingredients

• 2 cups mixed baby greens
• 1 fennel bulb, thinly sliced
• 1 blood orange, peeled and thinly sliced
• 2 Tblsp. fruity green olive oil
• 1 lemon (meyer lemon if you can find it)
• salt and pepper to taste
• candied rose petals (see recipe in "season" section)


In a bowl, toss together the greens, fennel and orange. Drizzle with olive oil; toss lightly to coat the leaves. Squeeze 1/2 lemon over the top; toss again. Salt and pepper to taste.

How To Serve:

Pile salad on to plates. Sprinkle with candied rose petals.

Click here for a printable version of the recipe.

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