Fennel and Orange Salad

Name: Fennel and Orange Salad
Total time: 15 min
Ingredients: 1 pound fennel (1 large or 2 small bulbs); 3 to 6 sweet oranges, mandarins, or tangerines (depending on the size); Salt; 1 tablespoon fresh lime or lemon juice

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

1 pound fennel (1 large or 2 small bulbs)
3 to 6 sweet oranges, mandarins, or tangerines (depending on the size)
Salt
1 tablespoon fresh lime or lemon juice

Instructions

1. Trim and core the fennel and cut into thin slices, or shave it super thin on a mandoline. Reserve some of the most tender fronds for garnish.

2. Squeeze the juice from one of the oranges, pour it over the fennel, add salt and lime juice, and let it sit for up to several hours while you prepare the other oranges.

3. Peel any remaining oranges and slice into wheels; then slice into half-moons and remove any pits and tough, fibrous material. Add the oranges and reserved fronds to the fennel, toss, taste, and adjust the seasoning. Serve drizzled with olive oil.

— Recipe adapted from How to Cook Everything: Completely Revised Twentieth Anniversary Edition