Fennel and Orange Salad

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

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(124)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 11, 2020

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

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