Under 30 Minutes

Fennel and Orange Salad

This classic flavor combination makes a wonderful winter salad.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Con Poulos

Source: Everyday Food, November 2006


  • 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)


  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.

Cook's Notes

Slice orange and fennel up to a day ahead. Refrigerate separately, covered with plastic. Make dressing and toss salad just before serving.


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