Orange Fennel Salad

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When the chef in a destination restaurant several years ago, I had a similar recipe but I used blood oranges and their juices when in season, roasted and cooled julianne of shallot, and toasted pine nuts as a garnish. The rest of the ingredients are the same as Ina's. The restaurant's customers enjoyed it because of the coloration and the flavors. Try it during blood orange season in February and March, I hope you'll enjoy the change.

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Fresh and delicious!

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I made this for Christmas Eve... my husband and I both gobbled up the whole thing and licked the dish clean! I did not have arugula so substituted butter lettuce. Ina always uses just a few great ingredients and has turned out another real winner.

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Made this with some minor changes. Used canned mandarin oranges, drained the juice added the fruit to the chopped fennel. I chopped mine into bite sized pieces. I added some lemon juice to the olive oil - about 1/8 of a cup of both; also added salt, pepper, onion and garlic powder to taste. I think next time I will add sliced avacado to it. I liked it very much. Will try it again and maybe add some mango to it or some other tropical fruit. I used the lemon juice as I did not have the orange juice. Next time I will try making the dressing with the orange juice and the other ingredients.

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I made Ina's fennel salad version from her book recipe, which is very similar to this one. The salad dressing is made with 1/4 c orange juice, salt and pepper which you pour over the fennel after its been sauteed in 2Tbs of olive oil for 2-3 min. Sprincle 1/2c of grated parmesan cheese over the fennel and serve at room temperature. It's really nice...and if you like arugula you can add it to the salad which is a nice touch from this recipe that she has on line.

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This is outstanding, beautiful and so refreshing. If you've never tried fennel you should give it a go with this recipe. My whole family loved it. Ina's is the best!

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This dressing is simply awful. Needs honey/sugar or a lot more oranges/juice to make this edible. Went right in the garbage...what a waste!

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This was a good enough salad but nothing that much diffentiated this recipe from scores of other orange and fennel salads. We used this at Easter dinner along with a baked ham and Ina's Maple Baked Beans. The beans were teriffic and highly recommend that recipe as it is a "keeper".

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Ina Always prepares the best dishes with such style & great taste!