Use a mandoline to cut the fennel into thin, uniform slices.
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
How to Make It
Combine the first 7 ingredients in a large bowl.
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.
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Great summer salad. Very finely cut white cabbage lightens up the taste even more. In dressing if not using Sherry vinegar, use white wine vinegar and add a teaspoon of raw sugar. Olives and oranges are a real surprise.
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