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Orange-Fennel Salad


Orange-Fennel Salad

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

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  • 2 fennel bulbs, cored and thinly sliced
  • 2 garlic cloves, thinly sliced
  • Segments and juice of 2 oranges
  • 3 Tablespoons olive oil
  • 2 Teaspoons balsamic vinegar
  • ½ Teaspoon garlic powder
  • ½ Teaspoon paprika
  • ½ Teaspoon ground fennel seed
  • ½ Cup chopped pecans
  • 1 bunch frisée, chopped


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.