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Fennel and Orange Salad
1 Large Bulb Fennel
2 Oranges (1 ½ for salad and ½ for dressing)
½ Red Onion
3 Tblspn. Dried Cranberries
1/4 Cup Flat Leaf Italian Parsley
2 ½ Tblspn. Extra Virgin Olive Oil
Juice of ½ Orange
1/4 Tspn. Salt
1/4 Tspn. Pepper
Whisk together and set aside.
Trim fennel. Cut in half and core the bulb then quarter. Cut off the shoots, but reserve the fronds (looks similar to dill). Slice thinly and rinse. Peel the orange and break out the orange slices. Skin them and peel away all the white pith. Chop the orange slices. Thinly slice the red onion. Chop the parsley and fennel fronds. Toss the fennel, oranges, onions, dried cranberries, parsley and fronds together and dress.