Recipe courtesy of Gourmet Magazine

Minted Orange and Fennel Salad

  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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2 tablespoons fresh orange juice

2 tablespoons Sherry vinegar or red-wine vinegar

3/4 teaspoon salt

3 tablespoons olive oil

1 large fennel bulb (sometimes called anise, about 1 pound)

3 large navel oranges

1/4 cup loosely packed fresh mint leaves


  1. Make Dressing: In a bowl, whisk together all the ingredients. Dressing may be made 1 day ahead and chilled, covered.
  2. Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.
  3. Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

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