My kitchen is covered in flour and sugar and butter today. I have so many generous neighbors, I think I’ll be in the kitchen for the next forty-eight hours making enough cookies for all of them.
Amidst all of the sweets, though, I needed something healthy, so today, after zesting my oranges for some cookies, I made this salad.
The flavor of fennel is very mild—it’s basically like a stalk of celery with a hint of licorice, but it looks more like an onion. That, paired with the orange slices, goat cheese, and walnuts, makes a sweet and light salad, perfect for brightening an afternoon of baking.
Fennel Orange Salad
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
pinch of salt
2 bulbs of fennel, with a few fronds reserved
1 ounce goat cheese, crumbled
1/4 cup chopped walnuts
1. In a large bowl for catching the juice, cut peels and membranes off all the oranges. Squeeze any extra juice from the pieces of peel into the bowl. Discard peel. Cut oranges into thick slices and set aside. Whisk olive oil and salt into the reserved orange juice to make the dressing.
2. Remove the green stalks of the fennel and discard (but save a few of the fennel fronds for garnish). Slice the large bulb in half and remove the tough core (like you would do to a cabbage). Place each half, cut side down, on a cutting board, and slice very thinly. Add to dressing, and toss with goat cheese, walnuts, orange slices, and reserved fronds.