Orange Fennel Salad

Adapted from Emeril Lagasse


  • 2 lg California navel oranges, peeled and white pith removed
  • 1 lg fennel bulb, thinly sliced lengthwise
  • 1 red onion, thinly sliced lengthwise into julienne
  • 2 c orange juice
  • 2 tsp orange zest
  • 1/4 c pomegranate or balsamic vinegar
  • 2 tbs minced shallots
  • 2 tsp local honey
  • 1 tsp freshly ground sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 c blood orange EVOO (or plain)plus more for drizzling if desired


  • Cut oranges into segments, removing all pith and membranes. Place in bowl and set aside.
  • Place the fennel and red onion in bowl.
  • Place in refrigerator until ready to use.
  • Place the orange juice and zest in small  saucepan.
  • Bring to a boil. Reduce heat and simmer until reduced to about 1/4
  • Allow to cool, then transfer to a mixing bowl along with vinegar, shallots, honey, salt and pepper.
  • Whisk to mix well and allow to sit for 5 minutes.
  • Add the oil and mix until incorporated.
  • Arrange the orange segments over fennel and red onion
  • Drizzle with vinegar mixture.
  • Toss gently to combine.

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