Brie Goldman
Make dressing:
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Brie Goldman
Brie Goldman
Prep orange:
Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise.
Brie Goldman
Place oranges in bowl with dressing; add fennel:
Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
Brie Goldman
How to Store Leftover Fennel and Orange Salad
Any leftover fennel and orange salad can be refrigerated for up to four days. Note that it will get softer over time. Before serving, you may want to refresh the salad with more olive oil, vinegar, and salt to taste.
What to Serve With Fennel and Orange Salad
This vibrant salad makes a delicious accompaniment to many different types of dishes.
Salmon: With its tangy dressing and crunchy texture, it’s a perfect match for rich, tender salmon, like this butter-roasted recipe or these golden-brown, pan-seared fillets.
Chicken: If poultry is more your speed, try this salad alongside this apricot-Dijon-glazed chicken recipe or these fragrant, garlic-roasted chicken breasts.
Pork: Keep the citrus theme going by serving the salad with these orange-and-honey-glazed pork chops or bring even more crunch to the party with our crispy pork cutlets.
Variations
This salad is delightful in its simplicity, but if you want to take things up a notch, try one of these easy variations:
- Swap in grapefruit for some or all of the oranges
- Fold in some sliced or chopped avocado before serving
- Add a few pinches of ground cumin and/or coriander to the dressing
- Change out the white-wine vinegar for sherry vinegar for a more complex flavor
- Top with toasted chopped hazelnuts or sliced almonds for extra crunch
- Toss in some baby arugula, spinach, or coarsely chopped watercress
