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orange and fennel salad

(2 ratings)
Furkidlover avatar
Recipe by
Joanna Gotwald
@Furkidlover
Ravenna, OH

This salad is a perfect Italian side dish to your THANKSGIVING dinner. In our house all of our holiday menus included fresh fennel and we would eat it like celery in between courses to refresh the palate. I was asked to bring a salad of my choice to Thanksgiving dinner one year and here it is! My entire family loved it; refreshing, crisp and lively, it awakens your tastebuds.

(2 ratings)
yield 8 - 12 people
prep time 35 Min

Ingredients For orange and fennel salad

  • 2 lb
    fresh fennel bulbs
  • 3 to 4
    oranges
  • 1/4 c
    good olive oil
  • 2
    fresh lemons, juiced
  • 1/8 tsp
    kosher salt
  • 1/4 tsp
    fresh ground pepper
  • 2 oz
    arugula
  • 1 tsp
    dried basil
  • 1 Tbsp
    smuckers brand strawberry ice cream topping

How To Make orange and fennel salad

  • 1
    First Cut the tops off of the fennel bulbs and reserve some of the fine fronds for decoration.
  • 2
    Cut each fennel bulb in half and remove the core end with the tip of a sharp knife.
  • 3
    Fit a food processor with the thinnest slicing blade and cut the fennel bulb into wedges and place them horizontally in the feed tube. Process them in small batches so that they are thinly sliced.
  • 4
    Peel the oranges and remove the white pith with a knife. Slice the oranges and set aside.
  • 5
    Make the dressing by whisking the oil, juice of the lemons, dried basil and strawberry sauce together well.
  • 6
    Place the fennl slices, the orange slices and the arugula in a large bowl. Pour the dressing over the salad and toss to coat well. Sprinkle with Salt and Pepper and toss again. - SERVE
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