Winter Orange and Fennel Salad
This bright, refreshing salad is a great way to finish an Italian meal (or start one). In Italy, serving salad at the end of a meal is an older tradition and still commonly observed for formal or holiday meals. Eating the salad at the end of the meal is believed to help with digestion.
Ingredients
- 4 Tbsp extra-virgin olive oil
- 1 large lemon, juice only
- salt, to taste
- freshly ground black pepper, to taste
- 4 large oranges
- 1 large red onion, thinly sliced
- 1 bulb fennel, thinly sliced
- ¼ cup olives of choice, pitted
Instructions
- Prepare the vinaigrette by adding the oil, lemon juice, salt, and pepper to a small bowl, and mix well with a fork. Set aside.
- Thoroughly peel the oranges and remove all the white pith. Slice the oranges to about ⅛-inch-thick slices and decoratively arrange the fruit on a platter.
- Top the oranges with thin slices of red onion and fennel. Then add the olives.
- Dress the salad with the prepared vinaigrette. Season with additional salt and pepper, if desired.
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