Fennel And Orange Salad

By á-174535

Ingredients

• 2 medium fennel bulbs
• 2 medium blood oranges
• Orange juice (optional)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Butterhead (Bibb or Boston) lettuce leaves
• Snipped fresh chives

Preparation

Step 1

Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves. Cut off a thin slice from base of fennel bulbs. Remove and discard any wilted outer layers. Wash fennel and cut each bulb into 1/4-inch slices, discarding core. Set aside.

Peel and section blood oranges over a large bowl to catch the juice. For dressing, in the same bowl, whisk together the reserved orange juice,* the olive oil, and vinegar.

Line four salad plates with lettuce leaves. Arrange the fennel slices and orange sections on lettuce; sprinkle with chives. Drizzle dressing over salads. If desired, garnish salads with reserved fennel leaves. Makes 4 side-dish servings.