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: Moosewood Restaurant Cooks at Home
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
- Remove the feathery leaves and stalks of the fennel.
- Slice off the root end and discard it.
- Discard any discolored or damaged outer layers.
- Slice each fennel bulb crosswise into thin slices.
- If the slices are too wide to be bite-sized, cut them in half.
- Place the fennel slices in a bowl.
- Section the oranges into the bowl, squeezing in the extra juice as well.
- Stir in the lemon juice and olive oil, and add salt and pepper to taste.
- 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.