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Orange and Fennel Salad Recipe

Orange and fennel together create a refreshing salad that pairs well with heavier, heartier winter dishes. An abundance of vitamin C in both ingredients keeps the immune system in fighting shape. Plus, the colorful medley is also an excellent source of fiber and folate.

Orange Fennel Salad

Photo by Perry Santanachote

Serves 4

The Skinny

Per salad:

  • 116 cal
  • 3.5 g fat (0 g sat)
  • 21 g carbs
  • 159 mg sodium
  • 5.7 g fiber
  • 2.7 g protein

Total time: 15 minutes

Ingredients

2 blood oranges, peeled
1 Cara Cara orange, peeled
1 fennel bulb
1 tablespoon capers
1 tablespoon pistachio nuts
2 teaspoons olive oil
Pinch of sea salt
1/2 cup micro greens

Preparation

  1. With a sharp knife, cut white pith from all oranges. Working over a medium bowl, cut between membranes of blood oranges to release segments; squeeze juice from membranes into the bowl and discard the membranes. Slice Cara Cara orange crosswise into thin rounds; place in bowl with the segments.
  2. Slice the fennel, ideally with a mandolin, or as thinly as possible. Toss together with the oranges, capers and pistachio nuts.
  3. Plate the salad and spoon reserved juices over, then drizzle with oil. Season to taste with coarse sea salt. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with micro greens.

Pro Tip

Use a sharp, thin knife to segment out only the oranges’ tender fruit. Start by cutting the ends off each orange, stand each orange on one end, and run the knife from top to bottom cutting off the zest and pith. Over a bowl, run the knife along the side of one connective membrane. Cut until you reach the middle of the orange, but don’t cut through the membrane. Use a scooping motion to turn the knife back on itself, hook under the bottom edge of the citrus segment, and pry it away. The side that is still attached to a membrane will peel away, leaving you with a perfect wedge. Repeat with the rest of the orange.

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