Orange and fennel salad
This classic flavour combination makes a wonderful light salad. Serves 4.
Ingredients
- 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,
- ΒΌ cup roughly chopped fennel fronds optional
- 3 radishes ends trimmed, finely sliced
Instructions
- In a large bowl, whisk together vinegar and oil; 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; thinly slice crosswise.
- Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel. Toss to combine. Serve.