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Tuscan Fennel Salad

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


  • 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
  • Lettuce

How to Make It

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

  2. 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.