Pair with Sparkling

Citrus Fennel Salad


  • 2 fennel bulbs, ¼ inch slices
  • 1 small red onion, thinly sliced
  • 2 oranges, slices removed from skins
  • ½ cup extra-virgin olive oil
  • ½ cup white wine vinegar
  • ½ tsp red pepper flakes
  • 1 cup radishes, sliced paper thin
  • Salt and pepper to taste

  • Slice fennel and red onions.
  • Segment the orange by first slicing a little off the top and bottom.
  • Then trim away the orange peel away from the skin and pith with a knife.
  • Use a paring knife to cut between the segments and the connective membrane and pop the segment out.
  • Continue until all segments have been removed.
  • In a large bowl, toss together all ingredients.



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