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“A wonderful salad I learned at the Viking Cooking School using fresh fennel and blood oranges. I've used other types of citrus when blood oranges aren't available.”

Ingredients Nutrition

  • 1 small fennel bulb, fresh
  • 3 tablespoons lemon juice, divided, freshly squeezed
  • 2 tablespoons extra-virgin olive oil
  • salt
  • pepper, freshly ground
  • 2 tablespoons flat-leaf parsley, coarsely chopped
  • 2 large blood oranges, peeled and segmented
  • 2 tablespoons orange juice, freshley squeezed from leftover membranes of blood orange
  • 2 tablespoons honey
  • 2 tablespoons mint, finely chopped


  1. Cut off the tope of the fennel at the base of the stalk, and remove the tough outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Using a mandoline or a v-slicer, cut the trimmed fennel bulb crosswise into paper-thin slices.
  2. Arrange the fennel slices on a medium serving platter with a lip or shallow bowl. Sprinkle 1 1/2 tbsp of lemon juice evenly over the fennel, then drizzle with the olive oil. Sprinkle with salt, pepper and parsley.
  3. In separate bowl, combine the orange segments, orange juice (squeeze juice from remaining orange membrane after segmenting), honey, chopped mint and remaining lemonjuice in a medium mixing bowl; toss to combine.
  4. Mound the orange mixture on top of the fennel slices. Garnish with fresh mint sprigs, and serve at room temperature.

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