Orange And Fennel Salad – a delicious recipe with fennel, oranges, salt, lemon, orange, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim the stem ends and any bruised outer leaves from the fennel. Slice the fennel very thin, crosswise (a mandoline or other slicer will work best - if you use a knife, just slice as thin as you can). Place the fennel slices in a bowl of ice water.
2
Peel the oranges and divide them into sections. Using a sharp paring knife, remove the membrane surrounding each segment.
3
In a bowl, whisk the salt into the lemon and orange juice until the salt has dissolved. Add the olive oil and whisk until emulsified.
4
Drain the fennel slices and shake them dry. Place them in a large bowl with the orange segments, the black olives, and the oregano, and pour the vinaigrette over all. Mix thoroughly but gently and serve either on a platter or individually plated.
6687
kcal
Calories
750
g
Fat
14
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 8 ingredients. The key ingredients include: 2 pounds bulb fennel, 1 pound oranges, 1/2 teaspoon salt, juice of 1 lemon, and more.
Yes, Orange And Fennel 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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