Orange Salad

Name: Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 navel oranges, peeled, sliced; 1 bulb fennel bulb, thinly sliced; 2 tbsp shallot, minced; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 2 tbsp fresh mint leaves, chiffonade; 1/2 tsp flaky sea salt; 1/4 tsp black pepper, cracked

A classic French bistro salad featuring sweet sliced oranges, crisp fennel, and minced shallots tossed in a light vinaigrette.

15 minEasyServes 4140 cal/serving

FrenchSaladNo-CookVeganVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 navel oranges, peeled, sliced
1 bulb fennel bulb, thinly sliced
2 tbsp shallot, minced
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp fresh mint leaves, chiffonade
1/2 tsp flaky sea salt
1/4 tsp black pepper, cracked

Instructions

1

In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 2 tbsp minced shallot, 1/2 tsp flaky sea salt, and 1/4 tsp cracked black pepper.
2

Arrange 4 peeled, sliced navel oranges and 1 bulb thinly sliced fennel bulb on a serving platter.
3

Drizzle the dressing over navel oranges and fennel bulb.
4

Garnish with 2 tbsp chiffonade fresh mint leaves and serve immediately.

Questions

How long does Orange Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Orange Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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