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Fennel, Shallot, and Orange Salad





Yields
Serves 4 to 6



Total Time
30 mins

Angelo Garro, a cook and artisan blacksmith living in San Francisco, gave us this recipe. Choose a high-quality extra-virgin olive oil for this recipe--it makes a big difference. Garro likes to use spicy-sweet blood oranges for this salad, when they're in season.

su-Fennel, Shallot, and Orange Salad




Photo: Thomas J. Story
 3 medium fennel bulbs with stalks and fronds
 1 medium shallot
 2 large oranges
 1 lemon
 1/4 cup extra-virgin olive oil
 1/2 teaspoon salt
 1/2 teaspoon red chile flakes
Step 1
1

Trim fronds and stalks from fennel bulbs, setting aside several small fronds for garnish. Cut bulbs in half lengthwise, cut out core, and slice very thinly lengthwise on a handheld slicer. Slice shallot very thinly on slicer (you should have about 1/4 cup), and put both in a large salad bowl.

Step 2
2

Trim peel from oranges. Working over bowl to catch juices, cut oranges into thirds straight down through top of fruit; then cut crosswise into thick pieces and let fall into bowl.

Step 3
3

Cut lemon in half crosswise. Set a strainer over same bowl to catch seeds and, twisting a fork into each lemon half, juice them into bowl.

Step 4
4

Add oil, salt, and chile flakes to bowl and toss salad gently but thoroughly. Taste and add more salt and chile if you like. Toss again and top with fennel fronds.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories152
% Daily Value *
Total Fat 9.7g13%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 256mg12%
Total Carbohydrate 18g7%

Dietary Fiber 5.2g19%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.