Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 orange
- 1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 63 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 217 mg |
Reviews
Lovely and refreshing salad. I prefer to let it sit in the fridge for at least a half hour before serving.
I love fennel and was so pleased to see a recipe for using it in a salad. One of my other favorite things to eat!! Loved the freshness of the salad. Very easy to make and delicious!!
Really good and super easy to make!
This is simple to make and really delicious. I have made it twice and haven’t changed a thing.