Tuesday, August 18, 2009

Orange Fennel Salad

I'm distracting myself with salad.
It was either make salad, or go out buy chocolate and make eclairs. Now that's not to say that I won't be making eclairs tomorrow- I've just staved off the eclair crazies for today. And so- onwards to salad!

Orange Fennel Salad
1 large fennel bulb
2 oranges, cut into segments
juice from the cut up oranges
2 T Balsamic Vinegar or Red Wine Vinegar
2 T Olive Oil
pinch of sugar (optional)
Segment oranges and cut the segments in half. Add the extra juice from the sliced oranges into a bowl with the orange segments. Slice the fennel, add to the bowl. Add the vinegar, oil and salt, and sugar (if using). Toss and serve.


  1. So light and refreshing! Yum!

  2. Yum! I like to make a salad very similar to this. I use regular oranges for most of the year, but blood oranges really make it special when they are in season. I usually tear up a little basil and toast some pine nuts and scatter those over the top. Still, orange and fennel don't need much other than each other. Very nice!

  3. Those add-ins sound delicious! I've also heard of adding craizins... Either way, one of my favourite simple salads! It is, indeed, yum :)