Orange & Fennel Salad
Oh man, I caught the stomach flu last week, and it knocked me off my feet. Literally. It’s good to be back to eating more than chicken noodle soup this week, and I’m happily craving bright, flavorful dishes to accompany the spring weather we’re having. A few weeks ago I created an Alfresco Dinner Guide for The Everygirl, and today Alaina and Danielle are sharing how they took my recipes and styling tips to bring a summertime Italian-inspired feast to life. This orange and fennel salad is the perfect starter for such a feast–and a great way to offset an indulgent pasta main course. It’s light and refreshing with juicy orange slices, crunchy fennel, and a salty touch from capers. It’s also suuuper easy and can be expanded as needed–whether you’re making it just for two or for a larger crowd. Add it to your summer menus!
Orange & Fennel Salad
1 Tbsp. capers, drained and rinsed
1 medium fennel bulb, very thinly sliced and fennel fronds, reserved
1/4 red onion, very thinly sliced
2-3 large Navel or Cara Cara oranges, cut into 1/2-inch rounds
Juice of 1/2 orange and 1 lemon
1/2 c. olive oil
Whisk together the orange and lemon juice, then whisk in olive oil. Cut the fennel and red onion on a mandoline to quickly get very thin slices, otherwise use a steady hand. Cut both ends off the oranges, then slice the peel vertically; remove the peel. Don’t worry about the pith. Cut the oranges crosswise into 1/2-inch rounds. To assemble the salad, start with a layer of orange slices, followed by the onion rings, then the fennel slices. Drizzle with the orange-lemon juice vinaigrette to taste. Sprinkle with the capers and fennel fronds. Season with salt and pepper.