Fennel and Orange Salad
A refreshing and vibrant salad that combines the crisp anise flavor of fennel with the sweet juiciness of oranges. This simple yet elegant salad is perfect as a starter or a side dish.
Nutrition
Calories: 150cal
Carbohydrate: 15g
Protein: 3g
Fat: 10g
Cholesterol: – -mg
Sodium: 150mg
Difficulty Level: easy
15 min Prep
0 Cook
15 min Total
4 Servings
Ingredients
- 2 medium fennel bulbs, thinly sliced
- 3 large oranges, peeled and segmented
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper, to taste
- 2 tablespoons fresh dill, chopped (optional)
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Start by preparing the fennel. Trim the stalks and fronds from the fennel bulbs and remove any outer layers that are tough or discolored. Use a sharp knife or a mandolin to thinly slice the fennel bulbs.
- Prepare the oranges by removing the peel and pith, then carefully segment them over a bowl to catch any juice. You can also cut them into thin rounds if preferred. Set aside.
- Slice the red onion thinly. If you find the onion too strong, soak the slices in cold water for a few minutes and then drain before adding them to the salad.
- In a small bowl, whisk together the olive oil and white wine vinegar with a pinch of salt and pepper to make the dressing.
- In a large salad bowl, combine the sliced fennel, orange segments, and red onion. Drizzle the dressing over the salad and toss gently to combine all ingredients. Season with additional salt and pepper to taste.
- If using, sprinkle the chopped dill and crumbled feta cheese over the top just before serving.
