Orange-Fennel Salad

Orange-Fennel Salad
By
Orange-Fennel Salad
©Paul Brissman

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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8
Servings
51
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
5g
21%
Water
1g
0%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.