A Simple Fennel, Orange and Pepper Salad


Serves 4

2 oranges

2 fennel bulbs, ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise

1 tablespoon white-wine vinegar

2 tablespoons olive oil

½ teaspoon fine grain sea salt

Black pepper


In a large bowl, whisk together vinegar, oil and salt. Set aside.

Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith.

Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing.

Add fennel and black pepper. Toss to combine.