Bright & Zesty
ORANGE AND FENNEL SALAD
- 2 navel oranges - 2 Tbsp. olive oil - 2 medium fennel bulbs - 1 small red onion - 1 Tbsp. red wine vinegar - Salt and pepper
Finely grate the zest of 1 orange into a medium bowl.
Using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from the oranges.
Cut each orange horizontally into 1/4" inch rounds. Squeeze enough to get 2 Tbsp. juice. Add the orange zest, olive oil, salt and pepper, whisking well.
Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
Cut each bulb in half vertically and fennel into slices about 1/6" thick. Transfer the sliced fennel bulbs to a bowl and top with dressing. Marinate for at least 30 minutes.
Cut 1 small red onion into half-moons.
Add red wine vinegar to dressing. Season salad with salt and pepper, and top with orange slices. Chop fennel fronds and sprinkle over salad.
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