Fennel & Orange Salad

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

Thanksgiving: Recipes for a Holiday Meal

Thanksgiving

By Lou Seibert Pappas

Published 2011

  • About

Fennel adds a subtle licorice flavor to this zesty orange salad. Use a mandoline to shave the fennel, or cut it into slivers with a sharp knife. Seeded mandarin oranges can be used in place of the navels.

Ingredients

Dressing

  • Champagne vinegar, 2 tablespoons
  • Fresh lemon juice, 1 tablespoon
  • Dijon mustard

Method

To make the dressing, in a small bowl, whisk together the vinegar, lemon juice, and mustard until blended. Whisk in the oil, shallot, and salt and pepper to taste.

Working with 1 orange at a time, cut a slice off the top and bottom to reveal the flesh. Stand the fruit upright. Using a sharp knife, thickly slice away the peel and pith, cutting downward and following the natural contour o