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  • Writer's pictureTommy Centola

Fennel and Orange Salad

Thanksgiving is quickly approaching. I thought this week I would share 2 side dishes that would be a new addition to your holiday table. Today's is a salad.

1 large fell bulb, cord and thinly sliced, 1/4 cup fronds reserved for garnish

1 large navel orange, zested, peeled sliced 1/2-inch thick, and quartered

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

5 ounces fresh baby arugula

In a medium bowl, combine fennel slices, orange zest and quarters, oil, vinegar, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a serving dish, toss together arugula and marinated fennel and oranges. Garnish with fennel fronds.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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