Ingredients

 
  • 3 FENNEL BULBS, CORED, TRIMMED, AND VERY THINLY SLICED
  • 1 TABLESPOON CHOPPED FENNEL FRONDS
  • 1∕2 RED ONION, VERY THINLY SLICED
  • 1 ORANGE, PEELED AND CUT INTO SEGMENTS
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 2 TABLESPOONS FRESH LEMON JUICE
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 3 FENNEL BULBS, CORED, TRIMMED, AND VERY THINLY SLICED
  • 1 TABLESPOON CHOPPED FENNEL FRONDS
  • 1∕2 RED ONION, VERY THINLY SLICED
  • 1 ORANGE, PEELED AND CUT INTO SEGMENTS
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 2 TABLESPOONS FRESH LEMON JUICE
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
 

Time:

PREP TIME: 15 MINUTES

 

Serves: 6 - 8

Fennel Salad with Red Onions and Oranges

fennel_salad-large

In a large bowl, toss fennel, fronds, onion, and orange with olive oil and lemon juice. Season with salt and pepper.