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Fennel and Orange Salad

Fennel and Orange Salad

Everyday Food, November 2006 http://www.marthastewart.com/342465/fennel-and-orange-salad
2
Rated
40100(2)2
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 8

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.

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