Orange and Fennel Salad

By WinnieAb
March 9, 2010
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Author Notes: I find the color of specialty oranges so inspiring. Internet research tells me this is a fairly classic combination in Sicily- it usually features Moro blood oranges, so it is stunning as well as scrumptious. I used a combination of Moro and Cara Cara oranges...WinnieAb

Serves: 1-2

  • 1/2 large fennel bulb, trimmed, peeled and very thinly sliced
  • 3 oranges (I used a combination of Moro and Cara Caras
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • juice from 1/2 lemon or Meyer lemon
  • coarse sea salt and freshly ground black pepper
  1. Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.
  2. Arrange the fennel and orange slices on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.

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