Fennel and Orange Salad

Name: Fennel and Orange Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
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)

Recipe photo courtesy of Con Poulos

This classic flavor combination makes a wonderful winter salad.

Source: Everyday Food, November 2006

10 mins 10 mins 8

Total Time Prep Servings

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.