Fennel orange salad
2
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Moderate
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