Fennel and Orange Salad
A bright, crisp combination of citrus and anise
Why This Recipe Works
This salad balances the bright acidity of oranges with the cool crunch of thinly sliced fennel. It is a versatile side that cuts through richer main courses and holds up surprisingly well in the fridge.
Instructions
Cut away the peel and white pith from the oranges using a sharp knife. Quarter the oranges, then slice each quarter crosswise into pieces about 1/4-inch thick.
Combine the prepared oranges, fennel, olives, and mint in a large bowl.
Whisk the lemon juice, salt, and pepper together in a small bowl. Drizzle in the oil while whisking constantly until the dressing is well combined and emulsified.
Drizzle the dressing over the salad and toss gently to coat. Season with additional salt and pepper to taste and serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Salad can be refrigerated for up to 2 days.
Can I make this ahead of time?
The vegetables and dressing can be prepared a few hours in advance, then tossed just before serving.
