My recipe for Orange and Fennel Salad reminds me of Southern Italy.
My husband and I traveled to Calabria five years ago, and experienced fabulous food and wine. Much of Southern Italy’s diet revolves around fresh seafood and vegetables. The salads are made from a variety of crisp seasonal vegetables and often dressed with vinaigrettes made from either vinegar, lemon or lime juice.
Many of the streets in the small towns are lined with orange trees. And during spring, they are studded with beautiful oranges ready to pick. This recipe for Orange and Fennel Salad pays homage to these picturesque views.
The Dressing
The dressing is simple and easy to make. It is a refreshing mix of lime and orange juice and olive oil. The acid from the lime juice helps to soften the crunchiness of the fennel. While the orange juice adds a hint of sweetness.
The Fennel
Looking at a fennel bulb and where to begin can be overwhelming, if you have never cut one before. But have no fear, it’s fairly easy and I will walk you through with a few pointers and pictures. First of all, using a large sharp knife, cut away the long stems close to the bulb. Slice off the bottom, above the edge of the root line. Next, cut the bulb in half from the top to bottom. (Picture #1) Rinse well. Peel away the outer layer of fennel and discard. (If your dog likes vegetables, slice it into small strips and let him enjoy this treat. My doxie loves this sweet treat.)
You will see the core in the middle of each half. With the point of your knife, remove the core by making a v-cut. (Picture #2)
Once the core is removed, the bulb half may split, leaving two quarters. Lay the cored fennel flat side down on cutting board.Starting at one side slice thinly across from stem end to root end. (Picture #3) Repeat until all fennel is sliced. 
The Oranges
For this recipe I chose both navel and Cara Cara oranges. While both oranges are deliciously sweet, I love the combination of colors that the two oranges bring into play. However if you are unable to find both oranges in your market, one will do. With a sharp knife remove both ends of the orange. The orange will now sit nicely on the cutting board. With a sharp knife, cut away the rind and pith. Continue cutting around the orange until the segments of orange are clean.
The orange can now be sliced.
Next, quarter the slices removing any pieces of the white core. Now, you are ready to toss everything together and dress with the vinaigrette.
Buon Appetito!
Weight Watchers and Waist Watchers
A 3/4 cup serving is 1 WW Smart Point
PrintOrange and Fennel Salad
This salad is refreshingly light, sweet and crunchy. The combination of the oranges and fennel makes for a salad that is a wonderful accompaniment to both grilled fish and chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 cups or 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Ingredients
FOR SALAD:
- 2 Large Heads of Fennel, cleaned, cored and sliced thinly ( about 2 cups)
- 2 Large Orange, rind cut away, sliced and quartered (about 1 cup)
- 1/2 teaspoon of Fennel Fronds, patted dry and minced
FOR THE DRESSING:
- 2 teaspoons Olive Oil
- 3 teaspoons Lime Juice
- 3 teaspoons Orange Juice
- 1 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper
Instructions
FOR THE DRESSING:
Place all dressing ingredients into a jar and shake or place them in a pyrex measuring cup and whisk together.
FOR THE SALAD:
About 10 minutes before serving, place the sliced fennel into a bowl and pour dressing over. Toss to combine and chill. This citrus in the dressing will cook the fennel, softening it. Just before serving, add the orange pieces, (reserving a few for garnish), and combine.
Garnish with remaining orange pieces and sprinkle fennel fronds over the top.
Notes
Weight Watchers and Waist Watchers
1 serving is 1 WW Smart Point
Makes 3 cups/4 servings of 3/4 cup each
Nutrition
- Serving Size: 3/4 cup
