Fennel, Shallot, And Orange Salad – a delicious recipe with shallot, oranges, lemon, extra-virgin olive oil, salt, red chile flakes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim fronds and stalks from fennel bulbs, setting aside several small fronds for garnish. Cut bulbs in half lengthwise, cut out core, and slice very thinly lengthwise on a handheld slicer. Slice shallot very thinly on slicer (you should have about 1/4 cup), and put both in a large salad bowl.
2
Trim peel from oranges. Working over bowl to catch juices, cut oranges into thirds straight down through top of fruit; then cut crosswise into thick pieces and let fall into bowl.
3
Cut lemon in half crosswise. Set a strainer over same bowl to catch seeds and, twisting a fork into each lemon half, juice them into bowl.
4
Add oil, salt, and chile flakes to bowl and toss salad gently but thoroughly. Taste and add more salt and chile if you like. Toss again and top with fennel fronds.
163
kcal
Calories
15
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 medium fennel bulbs with stalks and fronds, 1 medium shallot, 2 large oranges, 1 lemon, and more.
Yes, Fennel, Shallot, And Orange Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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