Directions:
- Combine oil, shallots, and a generous pinch of salt in a small bowl.
- Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.
- Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit. Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.
- Remove core and any bitter-tasting dark green outer leaves and leaf tips from frisée. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.
- Combine frisée, fennel, and parsley in a serving bowl. Add orange segments to frisée, leaving juice behind. Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like. Serve immediately.
- Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frisée in a paper towel, put in a plastic bag, and chill.
- Note: Nutritional analysis is per 1-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 892.15 Kcal (3735 kJ) | ||
| Calories from fat | 536.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.62g | 92% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 1% | |
| Sodium | 194.14mg | 8% | |
| Potassium | 2190.81mg | 47% | |
| Total Carbs | 92.41g | 31% | |
| Sugars | 53.93g | 216% | |
| Dietary Fiber | 21.2g | 85% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 370.7mg | 618% | |
| Iron | 6mg | 33% | |
| Calcium | 407.3mg | 41% | |
| Amount Per 100 g | |||
| Calories | 88.16 Kcal (369 kJ) | ||
| Calories from fat | 53.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 92% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 1% | |
| Sodium | 19.18mg | 8% | |
| Potassium | 216.48mg | 47% | |
| Total Carbs | 9.13g | 31% | |
| Sugars | 5.33g | 216% | |
| Dietary Fiber | 2.1g | 85% | |
| Protein | 1.23g | 25% | |
| Vitamin C | 36.6mg | 618% | |
| Iron | 0.6mg | 33% | |
| Calcium | 40.2mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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