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Fennel Slaw with Orange Vinaigrette

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 16 servings (serving size: 3/4 cup)
Use a mandoline to cut the fennel into thin, uniform slices.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons fresh orange juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 medium fennel bulbs with stalks (about 4 pounds)
  • 2 cups orange sections (about 2 large oranges)
  • 1/2 cup coarsely chopped pitted green olives

Nutrition Information

  • calories 64
  • fat 4.4 g
  • satfat 0.5 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 0.8 g
  • carbohydrate 6.5 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 230 mg
  • calcium 31 mg

How to Make It

  1. Combine the first 7 ingredients in a large bowl.

  2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.