Fennel and Orange Salad

(124)
fennel salad
Photo: Con Poulos
Prep Time:
10 mins
Total Time:
10 mins
Servings:
8

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Ingredients

  • 1 tablespoon white-wine vinegar

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 5 navel oranges

  • 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Directions

  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.

  2. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

Originally appeared: Everyday Food, November 2006

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