Orange & Fennel Salad is refreshing and comes together in minutes.
Orange & Fennel Salad
This Orange & Fennel salad is an option that works equally well in different seasons, for different reasons. The freshness, ease of preparation and lightness of flavors complement a spring/summer menu. Yet, oranges are so much more dependable than tomatoes in the fall/winter timeframe, making it a good option for these seasons as well.
Orange & Fennel Salad
Orange and Fennel Salad is a refreshing combination with citrus, crunchy fennel, radish, salty olives and a drizzle of olive oil.
Ingredients
Method
- Working with 1 orange at a time, cut a thin slice off the top and bottom to expose the fruit. Place the orange upright on a cutting board and thickly slice off the peel in strips, cutting around the contour of the orange to expose the fruit. Make sure to cut off all the pith in the process. Repeat with remaining oranges. Cut the oranges crosswise into 1/4 inch thick slices.
- Cut the stems, feathery tops and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise, remove center core, then thinly slice each half crosswise. I use a mandolin, which works well for the fennel and the radishes.
- Arrange the oranges, fennel and radishes on a platter. Scatter olives and green onion over salad, drizzle with oil and sprinkle with salt & pepper, to taste. Serve immediately.
Notes
If preparing in advance, you can slice the fennel and store in a refrigerated, covered bowl of water with lemon juice added. This will keep it from turning brown. Also store sliced onion, radish and olives in separate containers.
Slice oranges just before serving and follow the directions for combining.
Slice oranges just before serving and follow the directions for combining.
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