Cold Cuts Terrine With Fennel And Carrots Salad

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   ["To assemble: Line a baking loaf pan with aluminum foil and plastic wrap.

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   Tightly and uniformly layer alternately the meats and the ingredients for in-between layers.", "Cover and press-down with any kind of weight. Transfer to refrigerator and chill overnight.

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   To make aspic: In a measuring cup, combine chicken stock with gelatin. Microwave until hot and gelatin is dissolved. Slowly pour over the top of chilled Terrine; let cool; refrigerate until firm, about 3 hours.", "To serve, unmold, place on a rectangular platter and cut in medium-thin slices (for easier slicing, I transfer the mold for about 15 minutes to freezer before unmolding).", "To accompany make a fresh salad or serve with an assortment of pickled vegetables.", "In a mixing bowl toss together 1 medium fennel, 1 white radish, 2 medium carrots (all shaved with a vegetable peeler or sliced on a mandolin).

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   Add 5-6 chopped scallions, 1 tablespoon freshly chopped parsley and 3-4 firm Perl tomatoes, sliced.", "To make the dressing: whisk together 1/4 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 11/2 teaspoons honey, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.", "Pour about half of the dressing in the salad, gently toss and transfer to a salad bowl. The remaining dressing keep in a jar chilled."]

* Per serving · 4 servings · Values may vary.