Recipe for the weekend: Fennel and Orange Salad

Published on Friday, 05 April 2013 by Webmaster

Recipe for the weekend: Fennel and Orange Salad
Ingredients:

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.

What Do you Think? Have your say!