Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon grated orange rind
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 medium fennel bulbs with stalks (about 4 pounds)
- 2 cups orange sections (about 2 large oranges)
- 1/2 cup coarsely chopped pitted green olives
Details
Servings 16
Adapted from myrecipes.com
Preparation
Step 1
1. Combine the first 7 ingredients in a large bowl.
2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.
Review this recipe