Minted Orange and Fennel Salad2013-04-17
- Yield : 6 servings
- Prep Time : 20m
- Ready In : 20m
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- 2 tablespoons fresh orange juice
- 2 tablespoons Sherry vinegar or red-wine vinegar
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- 1 large fennel bulb (sometimes called anise, about 1 pound)
- 3 large navel oranges
- 1/4 cup loosely packed fresh mint leaves
Make Dressing: In a bowl, whisk together all the ingredients. Dressing may be made 1 day ahead and chilled, covered.
Trim stalks from fennel and with a mandoline, thinly slice fennel bulb crosswise. With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board, cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices.
Arrange fennel and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.