Recipe for the weekend: Fennel and Orange Salad

Published on Friday, 05 April 2013 by Webmaster

Recipe for the weekend: Fennel and Orange Salad

1 tablespoon white-wine vinegar
2 tablespoons olive oil
salt and ground pepper
5 oranges
3 to 4 fennel bulbs (about 2 pounds total), thinly sliced, crosswise.
1/4 cup roughly chopped fennel fronds (optional).

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.

3. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing.

4. Add fennel and, if desired, fronds. Toss to combine.

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