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5 delicious garden-to-table recipes

orange sections and fennel

Photo: Enrique Gili

2 of 7

Fennel Bulb and Orange Salad

Crunchy, tart and sweet, pairing fennel and orange tastes even better than it looks.
Fennel Bulb and Orange Salad

Ingredients

  • 3 navel oranges, peeled and sectioned
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • Handful Italian parsley, chopped fine
  • Juice from squeezed orange peels
  • 3 small fennel bulbs, stemmed and sliced thin
Time estimates

Prep time: 15 minutes 

Total time: 15 minutes 

Directions

  1. Cut off both ends of each orange with a sharp knife. Following the curve of the orange, cut away the peel and white pith. Gently separate the orange into sections with your fingers. Remove any excess white pith that remains.
  2. In a mixing bowl combine mustard, balsamic vinegar, parsley and juice. Add orange sections and sliced fennel. Stir and serve.

Serves 4