Orange and Fennel Salad

March  9, 2010
0 Ratings
  • Serves 1-2
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

What You'll Need
  • 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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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

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