Aprile's Kitchen

This fennel and orange salad is a bright and refreshing dish that beautifully balances the crispness of fennel with the sweet, juicy segments of orange. Enhanced with a citrus vinaigrette and topped with fresh herbs, this salad is not only visually appealing but also bursting with flavor. Perfect as a light appetizer or a side dish, it’s a delightful way to enjoy seasonal produce and add a zesty touch to any meal!

Ingredients:

• 2 large fennel bulbs, thinly sliced (fronds reserved for garnish)
• 2 large oranges, peeled and segmented
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced (optional)
• 2 cups arugula or mixed greens (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Instructions:
1. In a large mixing bowl, combine the thinly sliced fennel, orange segments, red onion, and olives (if using).
2. In a small bowl, whisk together the olive oil, orange juice, white wine vinegar, salt, and pepper until well combined.
3. Drizzle the dressing over the fennel and orange mixture and toss gently to coat all the ingredients.
4. If using, arrange the arugula or mixed greens on a serving platter and top with the fennel and orange salad.
5. Garnish with reserved fennel fronds for added flavor and visual appeal.
6. Serve immediately and enjoy this delicious fennel and orange salad as a refreshing and nutritious addition to your meal!