Yield: 4 servings
1 small shallot, diced small (2 tablespoons)
2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 tablespoon white wine vinegar
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
2 large oranges
3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)
¼ cup picked fennel fronds (from the fennel bulbs)
Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.
Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.
Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.
Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.