Worth a trip

Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Name: Fennel and Orange Salad with Lemon-Ginger Vinaigrette
Ingredients: 1/4 baguette, very thinly sliced; 2 tablespoons white wine vinegar; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 1 teaspoon finely grated peeled ginger; 1/2 teaspoon coarsely ground black pepper; Kosher salt; 3 tablespoons extra-virgin olive oil; 2 navel oranges; 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds; 4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
2.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions