Fennel and Orange Salad

Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4
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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


  1. 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.