Crisp Fennel-Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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To save time, make this refreshing salad the day before you plan to serve it. Ingredients:
6 large navel oranges |
2 tablespoons extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (1-pound) fennel bulbs with stalks |
Directions:
1. Grate 1 1/2 tablespoons rind, and set aside. Peel and section oranges over a bowl to measure 3 cups; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes. Combine rind, reserved juice, oil, salt, and pepper in a blender, and process until smooth.
2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1/4 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Cut each half crosswise into thin slices to measure 3 cups. Combine fennel, orange sections, and juice mixture, and toss gently. Sprinkle with fronds.
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