Fennel and Orange Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 63
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 217
- Total: 10 min
- Active: 10 min
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
Directions
- 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.