Recipe courtesy of Gourmet Magazine

Minted Orange and Fennel Salad

  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Orange and Fennel Salad

Orange Fennel Salad

Chinese Chicken Salad

Aztecan Quinoa Salad