Orange-Fennel Salad

4 from 1 ratings

My mother made a simple cousin of this salad: thinly sliced carrots dressed with orange juice. In Sicily, this classic salad would be a pure but simple combination of fennel, orange, and black olives. I omit the olives, and add pecans for a great crunch, and I season the dressing with paprika and fennel seed to heighten the flavor. If they’re in season, add some pomegranate seeds; their tart flavor complements the fennel perfectly and they’re packed with healthy antioxidants. Look for different winter oranges, too. Cara Cara, maybe, or blood oranges — which are a very Sicilian ingredient — are beautiful in the salad. Excerpted from MARCUS OFF DUTY: THE RECIPES I COOK AT HOME © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved Click here for more of our best salad recipes.

Servings

servings

Ingredients

2 fennel bulbs, cored and thinly sliced
2 garlic cloves, thinly sliced
segments and juice of 2 oranges
3 tablespoon olive oil
2 teaspoon balsamic vinegar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground fennel seed
½ cup chopped pecans
1 bunch frisée, chopped

Directions

Put the fennel, garlic, orange segments and juice, olive oil, vinegar, garlic powder, paprika, fennel seed, and pecans in a salad bowl. Toss well. Add the frisée and toss again.