A winter salad of fennel and oranges is the perfect pick-me-up during those last few remaining cold days before spring finally settles in. Take advantage of the abundance of bright citrus available to put together this beautiful salad, a nod to the sunny days ahead.
Another underrated vegetable (almost as much as my dear celeriac), fennel is wonderfully crunchy and has an appealing anise flavor. It really shines when combined with oranges, mixing here the crunchy-tart of the fennel with the juicy-sweetness of the oranges into a vibrant and refreshing salad. You can substitute any kind of oranges here to play it up, whether it’s California Navels, pink-fleshed Cara Caras or blood oranges.
The key to this salad is slicing the fennel very thin (use a mandolin for best results) so it really picks up the dressing and has a crunchy yet delicate texture. Keep the fennel fronds and the leaves on the stalks of the fennel also as they add flavor and make a beautiful garnish. This salad can be served with some crusty bread as a light meal or alongside grilled salmon or scallops.
Fennel and Orange Salad
Adapted from Cooking at Home with the Culinary Institute of America Active time: 20 minutesTotal time: 20 minutes
Makes 6 servings 2 fennel bulbs, trimmed and cored 2 oranges 1 tablespoon fresh lemon juice 3 tablespoons olive oil Salt and freshly ground black pepper ½ cup chopped fresh flat-leaf parsley
Thinly slice the fennel bulbs with a sharp knife or a mandoline.
Cut the skin from the oranges and cut the oranges into crosswise slices.
Whisk the lemon juice, olive oil, and salt and pepper to taste to make a vinaigrette. Reserve 2 tablespoons of the parlsey for garnish. Put the fennel and remaining parsley in a bowl and toss with 3 tablespoons of the vinaigrette.
Season the orange slices with salt and pepper. Drizzle them with the remaining vinaigrette.
Arrange the fennel and orange slices on chilled plates and garnish with the reserved parsley.
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