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"](https://lede-admin.appetitomagazine.com/wp-content/uploads/sites/53/2023/03/fennel-vegetables-fennel-bulb-food-159357.jpeg)
Fennel & Orange Salad for Your Roman "Feaster"
Recipe by Andrew Cotto
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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