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Joined Date: Dec 27, 2011
Reviewed Orange Fennel Salad
"When the chef in a destination restaurant several years ago, I had a similar recipe but I used blood oranges and their juices when in season, roasted and cooled julianne of shallot, and toasted pine nuts as a garnish. The rest of the ingredients are the same as Ina's. The restaurant's customers enjoyed it because of the coloration and the flavo""