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Orange Fennel Salad
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Description
This is a variation on a fennel and blood orange salad that tastes great and doesn’t rely on hard-to-find blood oranges.
Ingredients
- 1 Tablespoon Freshly Squeezed Orange Juice
- ½ Tablespoons Freshly Squeezed Lemon Juice
- ½ Tablespoons Rice Vinegar
- 1 Tablespoon Shallot, Minced
- 4 Tablespoons Extra Virgin Olive Oil
- 1 pinch Kosher Salt To Taste
- 1 pinch Freshly Ground Black Pepper, To Taste
- 1 bulb Fennel, Thinly Sliced
- 3 whole Whole Oranges, Peeled And Segmented Between Membranes
- ½ cups Dried Cranberries
- ½ cups Slivered Almonds
- ¼ cups Fennel Fronds, Tough Stems Removed, For Garnish
Preparation
Combine orange juice, lemon juice, rice vinegar, and shallot in a small bowl.
In a steady stream, add olive oil while whisking constantly.
Taste dressing and season with salt and pepper.
Toss salad ingredients (sliced fennel, orange segments, cranberries, almonds) with dressing.
Garnish with fennel fronds and serve immediately.
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jerseyjules on 9.8.2010
Hi, this looks great! I was thinking of making a large batch for a church gathering. Does this dish hold up well if you make it the night before or do you need to make/serve immediately? Thanks!