We serve this recipe during the autumn and winter months when the oranges are sweet and juicy and the apples tart and firm.
1½ – 2 medium fennel bulbs, thinly sliced
2 large plump, juicy oranges
2-3 large Granny Smith (or another green tart variety) apples
1 – 2 Tablespoons vinaigrette (see recipe in my blog list)
Thinly slice the fennel bulbs on a mandoline if you have one or in your food processor or by hand. (Oxo makes a wonderful, easy to use mandoline that is affordable.)
Trim the peel and white pulp off the oranges and carefully cut off any pulp remaining to expose the orange segments. Cut the orange in half across the widest part (diameter). Cut the segments out of each half of the orange over the bowl containing the fennel to allow the orange juice to drip down into the fennel. Let the fennel and orange segments marinate.
Julienne the Granny Smith apple (with or without the peel) and place into a different bowl. Squeeze lemon juice over the apple julienned pieces and refrigerate until ready to combine with the fennel and orange.
Just before serving, add the julienned apple to the fennel and orange mixture and toss the salad. Add about 1-2 Tablespoon(s) of my vinaigrette that is available in my blog.
Serves 4 to 6 as side dish