Crunchy Fennel Orange Salad
I like to serve this refreshing salad, with its salty crunch of celery, fennel, and radishes along with orange’s gentle sweet acidity, to complement main dishes of Spanish, Greek, or Italian origin. The green, red, and orange colors are a vibrant sight on the plate. This salad can be made several hours ahead of serving—cover and store in the refrigerator until mealtime.
- 1 fennel bulb, trimmed and thinly sliced crosswise
- 4 celery stalks, peeled and thinly sliced on the bias
- 1 bunch radishes, about 5, thinly sliced
- 1 orange, peeled and sectioned (working over a bowl to save the juice)
- 1/4 cup sherry vinegar
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon salt
- Pinch of sugar
- Pinch of cayenne pepper
- In a salad bowl, toss together the fennel, celery, radishes, and orange segments.
- Whisk together the orange juice, sherry vinegar, olive oil, salt, sugar, and cayenne. Pour over the salad and toss to combine. Serve, or cover and store in the fridge until ready to serve.
To suprême citrus, cut off the very top and bottom of the fruit. Working over a bowl to catch the juice, peel off the skin and pith. Using a sharp knife, carefully cut between the flesh and membrane of each section on both sides to remove clean, naked pieces of citrus. When complete, squeeze the membranes to release any remaining juice.