Fennel and Orange Salad

Name: Fennel and Orange Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 1 orange; 1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving; 1 tablespoon extra-virgin olive oil; 2 teaspoons white wine vinegar; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Ingredients

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1 orange

1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving

1 tablespoon extra-virgin olive oil

2 teaspoons white wine vinegar

Kosher salt and freshly ground black pepper

Directions

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15m Easy 95%

CLASS

Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.