Fennel Orange Salad packs so much flavor for only using 7 easy ingredients (including salt & pepper)!
– Navel oranges – Extra-virgin olive oil – Salt – Pepper – Medium fennel bulbs – Small red onion – Red wine vinegar
Simple, but crisp and delicious, this easy side dish salad is bright, zesty, and a little bit sweet.
Grate orange zest into a medium bowl.
Trim the top and bottom off of your oranges. Cut the skin away from one orange at a time. Then, cut each orange horizontally into ¼-inch rounds.
Squeeze some of the rounds into a bowl for 2 Tablespoons worth of orange juice.
Add zest to the orange juice in a bowl. Whisk in olive oil and season to taste with salt and pepper.
Cut off the top stalks from your fennel. Set aside the fronds and stalks to use later.
Cut each fennel bulb in half vertically. Using a knife, vegetable slicer, or mandoline slicer, cut the fennel into slices one-sixteenth of an inch thick.
Transfer the sliced fennel to a medium bowl and toss with the orange vinaigrette dressing. Cover and marinate for 30 minutes up to 2 hours.
Taste the fennel and add red wine vinegar if you prefer. Adjust to taste with salt and pepper.
Serve over reserved orange slices. Chop fennel fronds and sprinkle over the salad, then serve chilled.