Citrus Fennel Salad
Combining some of our favorite summer ingredients, citrus, red onion and grilled fish make this salad the perfect light lunch or brunch side dish.
Pairs Well With
Cooking Time: 15 Minutes
2 fennel bulbs, ¼” slices
1 small red onion, thinly sliced
2 oranges, slices removed from skins
½ cup extra-virgin olive oil
½ cup white wine vinegar
½ tsp red pepper flakes
1 cup radishes, sliced paper thin
Salt and pepper to taste
Slice fennel and red onions.
Segment the orange by first slicing a little off the top and bottom. Then trim away the orange peel away from the skin and pith with a knife. Use a paring knife to cut between the segments and the connective membrane and pop the segment out. Continue until all segments have been removed.
In a large bowl, toss together all ingredients.