Fennel and Orange Salad

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Its mild anise flavor, celery-like crispness, and visual appeal make this a refreshing salad to follow a rich pasta meal or a hearty stew. A newcomer to many tables, fennel, or finocchio, has been a staple in Italy for as long as anyone can remember.

Fennel and Orange Salad
Author: 
Recipe type: Side Salad
Prep time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 2 fennel bulbs (also called finocchio or fresh anise)
  • 4 oranges
  • juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
Instructions
  1. Remove the feathery leaves and stalks of the fennel.
  2. Slice off the root end and discard it.
  3. Discard any discolored or damaged outer layers.
  4. Slice each fennel bulb crosswise into thin slices.
  5. If the slices are too wide to be bite-sized, cut them in half.
  6. Place the fennel slices in a bowl.
  7. Section the oranges into the bowl, squeezing in the extra juice as well.
  8. Stir in the lemon juice and olive oil, and add salt and pepper to taste.
  9. Cover and refrigerate for at least 20 minutes or until ready to serve.
Notes
PER 4-OZ SERVING: 70 CALORIES. 1.9 C PROTEIN, 7.4 G FAT, 24.8 G CARBOHYDRATE. 48 MG SODIUM. 0 MG CHOLESTEROL.

 
 
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