Fennel Orange Salad {Insalata di Finochio e Arancia}

Fennel Orange Salad with Romaine and Almonds on white plate.

5 from 13 votes

Fennel Orange Salad {Insalata di Finochio e Arancia}

A light citrusy salad composed of shaved fennel, sweet orange segments, slivered purple onion over a bed of torn romaine leaves. Orange-Lemon vinaigrette with tarragon dresses the springtime salad.

Prep Time15

Total Time15

Course: First course, Salad

Cuisine: American-Italian

Servings: people

Calories: 182kcal

Author: Marisa Franca @ All Our Way

Ingredients

¼ cup fresh orange juice
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fresh tarragon
Salt and pepper to taste q.b.
4 cups torn romaine leaves
2 cups shaved fennel bulb
2 cups fresh orange segments
¼ cup slivered purple onion
¼ cup slivered almonds
Fennel fronds -- garnish**

Instructions

Whisk together the orange juice, lemon juice, olive oil, a nd tarragon; season with salt and freshly ground pepper
Place one cup of romaine leaves on each plate and divide the orange, fennel, onion, between the four plates. Sprinkle with the almonds and splash each serving with the vinaigrette and serve immediately. You can make up the salad ahead of time and then dress the salad just before serving.

Notes

**The fennel fronds are edible. They have a mild licorice taste.

Nutrition