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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fennel and Orange Salad Recipe

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This recipe for Fennel and Orange Salad is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)
Directions:
Directions:
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
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. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
Personal Notes:
Personal Notes:
COOK'S NOTES
Slice orange and fennel up to a day ahead. Refrigerate separately, covered with plastic. Make dressing and toss salad just before serving.

 

 

 

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