Tuesday, April 14, 2009

Orange-Fennel Salad

This orange-fennel salad is super easy and has amazing flavor. Sweet oranges, crispy fennel, and just a bit of dressing make for a fantastic combination with a few ingredients. We enjoyed it as an accompaniment to this soup, but it would also be a refreshing side dish at a summer barbecue. The salad is best fresh and crispy, but it keeps relatively well to the next day and is still tasty if a bit less crunchy. Be sure to cut the fennel into very thin slices as it is served raw.

Orange-Fennel Salad (from Moosewood Cooks at Home)
Serves 4

2 fennel bulbs, washed, trimmed of any bruised leaves
4 oranges
Juice of 1 lemon
2 T extra-virgin olive oil
Salt and pepper, to taste

1. Slice each fennel bulb in half and remove the core. Very thinly slice the fennel and place it in a salad bowl.
2. Peel and supreme the oranges, reserving any juice. Add the orange slices and any juice to the fennel.
3. Whisk together the lemon juice and olive oil in a small bowl, and then drizzle over the fennel and orange slices. Gently toss, and then season to taste with salt and pepper.


  1. Sounds delicious and healthy. The Moosewood cookbook is on my list.

  2. Such a great idea for Summer. Like your picture.

  3. I love fennel and citrus together. Yum!