Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Rustic Italian Dinner [1]
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.