This refreshing salad is intended to compliment our Easter lamb feast. This traditional offering cleans the palate and aids in digestion, so it works perfectly just after the main course.
Fennel & Orange Salad for Your Roman "Feaster"
Course: Recipes
Servings
8
servingsPrep time
10
minutesCooking timeminutes
Ingredients
3 large 3 fennel bulbs, stalks, and cores removed (reserve fronds from one stalk, minced)
4 4 navel oranges, peeled, pith removed, segmented
2 tbsp 2 red wine vinegar
1/4 cup 1/4 olive oil
salt and pepper, to taste
Directions
- Slice fennel bulbs lengthwise into narrow slivers.
- Peel and remove pith from four navel oranges, separate into segments.
- Combine sliced fennel and orange segments in a large bowl.
- Whisk together red wine vinegar with olive oil.
- Dress the orange and fennel mixture with the vinaigrette.
- Season with salt and white pepper and toss to combine.
- Sprinkle fennel fronds over salad before serving.
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