Orange and Fennel Salad Recipe

Florence fennel is one of those vegetables that originated in Europe and, although quite popular this side of the Atlantic, have not entirely caught on in North America and other parts of the world. It is however readily available in many grocery stores these days.

If you are unfamilar with how to prepare fennel, please have a look at this page on fennel recipes where you will find tips on selecting and storing this vegetable as well.

With its lovely colors, this is the sort of salad you want to show off. The Artland Simplicity Salad Bowl is perfect for showcasing your beautiful kitchen endeavours and will add much enjoyment to your meal times.

This fennel salad recipe can be prepared in advance and then left to marinate for an hour or so, giving the flavors time to migrate and develop.

Salade au fenouil

• 2 fennel bulbs
• 3 oranges
• 1 red onion
• 1 teaspoon champagne vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Cut off the green feathery tops and the base of the fennel bulbs (about 1/2 inch). Wash the bulbs and then slice in 1/8 inch wide strips.

Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel.

Peel and thinly slice the red onion.

Prepare a vinaigrette with the juice of the other orange, vinegar, olive oil, mustard, salt and pepper. Pour this on the salad and toss to mix.

Makes four servings.

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