My recipe for Orange and Fennel Salad reminds me of Southern Italy.
My husband and I traveled to Calabria five years ago, and experienced fabulous food and wine. Much of Southern Italy’s diet revolves around fresh seafood and vegetables. The salads are made from a variety of crisp seasonal vegetables and often dressed with vinaigrettes made from either vinegar, lemon or lime juice.
Many of the streets in the small towns are lined with orange trees. And during spring, they are studded with beautiful oranges ready to pick. This recipe for Orange and Fennel Salad pays homage to these picturesque views.
The Dressing
The dressing is simple and easy to make. It is a refreshing mix of lime and orange juice and olive oil. The acid from the lime juice helps to soften the crunchiness of the fennel. While the orange juice adds a hint of sweetness.
The Fennel
Looking at a fennel bulb and where to begin can be overwhelming, if you have never cut one before. But have no fear, it’s fairly easy and I will walk you through with a few pointers and pictures. First of all, using a large sharp knife, cut away the long stems close to the bulb. Slice off the bottom, above the edge of the root line. Next, cut the bulb in half from the top to bottom. (Picture #1) Rinse well. Peel away the outer layer of fennel and discard. (If your dog likes vegetables, slice it into small strips and let him enjoy this treat. My doxie loves this sweet treat.)
You will see the core in the middle of each half. With the point of your knife, remove the core by making a v-cut. (Picture #2)
Once the core is removed, the bulb half may split, leaving two quarters. Lay the cored fennel flat side down on cutting board.Starting at one side slice thinly across from stem end to root end. (Picture #3) Repeat until all fennel is sliced. 
The Oranges
For this recipe I chose both navel and Cara Cara oranges. While both oranges are deliciously sweet, I love the combination of colors that the two oranges bring into play. However if you are unable to find both oranges in your market, one will do. With a sharp knife remove both ends of the orange. The orange will now sit nicely on the cutting board. With a sharp knife, cut away the rind and pith. Continue cutting around the orange until the segments of orange are clean.
The orange can now be sliced.
Next, quarter the slices removing any pieces of the white core. Now, you are ready to toss everything together and dress with the vinaigrette.
Buon Appetito!
Weight Watchers and Waist Watchers
A 3/4 cup serving is 1 WW Smart Point
[tasty-recipe id=”1584″]
