Fennel & Orange Salad

Difficulty:
1/5

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Rustic Italian Dinner

Fennel & Orange Salad

Ingredients:

  • 2 fennel bulbs
  • 6 oranges
  • ½ cup (120 ml) olive oil
  • 3 tablespoons (45 ml) white balsamic vinegar
  • Salt and pepper
  • ½ cup (120 ml) pine nuts, toasted
  • Flaked sea salt, to garnish

Method:

  • Cut the stalks off the fennel. Keep the fronds and set aside for garnishing the salad later.
  • Trim off the base of the fennel. Cut the fennel in half lengthwise. Using a mandolin, slice the bulb into thin slivers. Soak the fennel slivers in a large bowl filled with ice water for 10-15 minutes to crisp them up.
  • In the meantime, in a small bowl, juice 2 of the oranges. Add olive oil, and white balsamic vinegar, season with salt and pepper, and whisk to combine.
  • Peel the remaining 4 oranges by first cutting off both ends of the orange, then use a knife to slice off the peel and white pith, working lengthwise from one cut end to the other. Then cut oranges crosswise into thin slices.
  • Drain the fennel from the water and put in a large bowl. Add the orange slices and pine nuts. Drizzle over the dressing and toss to coat.
  •  Garnish with fennel fronds, sprinkle with flaked sea salt, and serve.