Prep 10 mins
Cook 1 hr
Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.
- 2 fennel bulbs
- 2 oranges
- 1⁄2 lemon, juice of, only
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 7 whole walnuts, cut in small pieces
- Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
- Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
- Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
- Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
- In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
- Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
- Just before serving, sprinkle the walnut pieces over the salad and mix well.
This healthy, light and simple salad is very Italian. My family enjoyed the recipe, even my fennel hating husband ate it. I didn't have a lemon, so I used the juice of a lime for the dressing instead. I think that I will toast the walnuts the next time. Thanks for posting Minx.
Light, refreshing and delightfully tasty! This was a hit at our table... no left-overs. Love the crunch of the walnuts. I made as written, without any alterations. I might add a couple slivers of red onion to this salad the next time I make it (if the kids aren't eating with us, that is). Great recipe.
Loved the walnuts (I toasted them) and I strongly suggest marinating for 30-60 minutes, it makes all the difference. Thanks for posting.