Orange and Fennel Salad
 
 
A bright and super flavorful winter salad
Author:
Recipe type: Salad
Cuisine: Mediterranean
Ingredients
  • 2 med. navel oranges
  • 1 med. fennel bulb, cored
  • ¼ sm. red onion (or a shallot), thinly sliced
  • ¼ cup radishes, sliced (optional)
  • ½ cup olive oil-cured black olives, pitted
  • 4 TBSP. extra virgin olive oil
  • 1 TBSP. orange juice, freshly squeezed
  • --- --- salt and pepper, to taste
Instructions
  1. Working with one orange at a time, cut off the top and the bottom to expose the fruit. Slice off the peel in strips, cutting around the contour of the orange to expose the fruit. Repeat with the second orange. Cut the oranges into slices ¼” thick.
  2. Cut off the stems and the fronds of the fennel bulb. Halve it length-wise, remove the core and the outer layer and discard. Using a mandolin or a sharp knife slice each half thinly crosswise and set aside. Slice the red onion and radishes (if using) and set aside as well.
  3. Arrange the oranges, fennel and onion on a platter. Scatter the olives and the radishes over all. Wisk together the olive oil, the orange juice and the seasoning and then drizzle over the salad. Serve immediately.
Notes
You can easily substitute blood oranges for the navels for a wonderful variation
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/orange-and-fennel-salad/