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Fennel & Orange Salad for Your Roman “Feaster”

white onion with sliced lemon on beige table

Photo by Pixabay on Pexels.com

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"

Fennel & Orange Salad for Your Roman "Feaster"

Recipe by Andrew Cotto
0.0 from 0 votes
Course: Recipes
Servings

8

servings
Prep time

10

minutes
Cooking time

minutes

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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