Tuscan Fennel Salad

Southern Living
Fennel is a sweet anise-flavored bulb that tastes great raw or cooked.
Makes 4 to 6 servings


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2 fennel bulbs
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
6 navel oranges, peeled and sectioned
9 medium carrots, sliced
4 celery ribs, chopped
1/2 cup chopped walnuts, toasted


Trim and discard fennel bases, and trim stalks from bulbs. Cut bulbs lengthwise into fourths; cut into very thin slices.

Whisk together olive oil and next 4 ingredients in a large bowl. Add sliced fennel, orange sections, and next 3 ingredients, tossing gently to coat. Serve over lettuce.

Created date

July 2002