Fennel orange salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
A marinated salad that comes together lightning fast, this dish pairs the little known, but deliciously licorice-flavored fennel bulb with bright orange citrus. A flavor combination more familiar in Morocco or Sicily, the dish makes for a pretty addition to a party table served as an appetizer or an attention-grabbing side salad. Plus, its no-mess, no-clean-up-required prep can't be beat! The dressing has just a touch of earthy cumin, an ideal complement to orange, and the unexpected spice ups the salad's exotic ante even more. Because fennel is a firm bulb, any leftovers can be returned to the fridge to continue marinating for up to two days. Add some of the bulb's bright green fronds, finely cut, as a pretty garnish.
Ingredients
Uncooked fennel bulb
10 oz, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
Orange
1 small, navel, segmented*
Red onion
1 small, halved, thinly sliced (about 1/3 cup)
White wine vinegar
2 Tbsp
Olive oil
2 tsp
Table salt
½ tsp
Ground cumin
¼ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature. Yields about 1 1/2 cups per serving.
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