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Fennel and Orange Salad

Holiday 2011
201106053.jpg
food and drink

BY: Lucy Waverman

“Most vegetables are best shaved at the last minute, but with fennel if you shave it and throw it on a plate right away it can get really wimpy looking,” says Harding. “If you shave it ahead of time and keep it in cold water in the fridge, it actually gets crispier and holds its shape better.” Make sure that the fennel is shaved thin on a mandolin and that the blood orange is free of any white pith. If blood oranges are not available then use navel.

1 fennel bulb
4 blood oranges

VINAIGRETTE
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fennel fronds

1 Cut fennel in half and remove the core. Thinly slice fennel on a mandolin or by hand.Place in a bowl of cold water. Refrigerate for 30 minutes then pat dry.

2 Grate the rind of 1 blood orange and reserve. Remove rind and white pith from all the oranges. Cut into segments and mix with the fennel. Reserve juice for another use.

3 Whisk together olive oil and lemon juice and season with salt and pepper. Toss with fennel and orange. Garnish with fennel fronds.

Serves 6

What to Serve

LCBO#:536789
$2.95  
201106053.jpg
food and drink

Fennel and Orange Salad

Holiday 2011

BY: Lucy Waverman

“Most vegetables are best shaved at the last minute, but with fennel if you shave it and throw it on a plate right away it can get really wimpy looking,” says Harding. “If you shave it ahead of time and keep it in cold water in the fridge, it actually gets crispier and holds its shape better.” Make sure that the fennel is shaved thin on a mandolin and that the blood orange is free of any white pith. If blood oranges are not available then use navel.

1 fennel bulb
4 blood oranges

VINAIGRETTE
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fennel fronds

1 Cut fennel in half and remove the core. Thinly slice fennel on a mandolin or by hand.Place in a bowl of cold water. Refrigerate for 30 minutes then pat dry.

2 Grate the rind of 1 blood orange and reserve. Remove rind and white pith from all the oranges. Cut into segments and mix with the fennel. Reserve juice for another use.

3 Whisk together olive oil and lemon juice and season with salt and pepper. Toss with fennel and orange. Garnish with fennel fronds.

Serves 6

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