Fennel and Orange Salad
from Everyday Food, November 2006
1 tablespoon white wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper (I used grey salt)
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total) ends trimmed and cored, quartered lengthwise, and thinly sliced crosswise, plus 1/4 cup roughly chopped fennel fronds
1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
2, Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and the pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on the work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
Serves 8.