Recipe courtesy of Food Network Kitchen

Fennel and Orange Salad

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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.



  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.