Orange and fennel salad

Preparation: 5 mins
Cooking: nil
Serves: 4

This classic flavour combination makes a wonderful spring salad


  • 1 tablespoon white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 5 navel oranges
  • 3 fennel bulbs, ends trimmed, quartered lengthwise, cored, and thinly sliced,
  • ¼ cup roughly chopped fennel fronds (optional)
  • 3 radishes, ends trimmed, finely sliced


Whisk together vinegar and oil in a large bowl and season with salt and pepper. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom and thinly slice crosswise.

Transfer oranges, along with any juices that have accumulated on your work surface, to the bowl with the dressing. Add fennel and, if desired, fronds. Toss to combine. Serve.