Classic orange and fennel salad
This salad, a very traditional Italian dish, is easy, refreshing, and delicious. It takes about 5 minutes to prepare and is the perfect complement to a rich, wintry comfort meal. I make it with Cara Cara navel oranges, which have a beautiful jewel-like salmon color and fragrant flavor. They are in season during January and February, but you could use any type of orange.
- 2 oranges
- 1 large bulb fennel or 2 bulbs baby fennel halved lengthwise
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- Micro greens for garnish (optional)
Using a sharp knife, cut away the rind from the oranges and slice crosswise into rounds. Arrange in a circle on individual salad plates or on one big serving plate.
Trim the tops and bottoms from the fennel, reserving the fronds. Cut out the woody end of the core and thinly slice crosswise on a mandoline.
Arrange the fennel slices over the orange, ensuring there are no seeds. Drizzle with the oil, season with salt and pepper, and top with the fennel fronds and, if you want to be fancy, some micro greens!