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Under 30 Minutes

Fennel and Orange Salad

  • Prep:
  • Total Time:
  • Servings: 8
Fennel and Orange Salad

Photography: Con Poulos

Source: Everyday Food, November 2006

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.

Reviews (1)

  • madmadeleine 2 Dec, 2007

    My husband loved this salad.

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