Fennel & Orange Salad

Name: Fennel & Orange Salad
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Extra-virgin olive oil, ¼ cup; Aged sheep’s milk cheese such as Manchego or Petit Basque, 2 ounces, crumbled; Mixed salad greens such as arugula leaves, frisée, mâche, and watercress, 8 cups; Fennel bulb, 1, trimmed, halved lengthwise, and finely shaved or slivered; Navel oranges, 3; Dijon mustard, 2 teaspoons; Shallot, 1, minced; Salt and freshly ground pepper; Champagne vinegar, 2 tablespoons; Fresh lemon juice, 1 tablespoon

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

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

Americas
United States
Starter
Thanksgiving
Vegetarian
Gluten-free

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