Radish Salad With Fennel and Oranges | Oregonian Recipes
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Cooking tools:
- Grater
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 2 navel oranges
- 2 bunches red radishes (about 20), halved and sliced very thin
- 2 fennel bulbs, trimmed, halved, cored and thinly sliced crosswise
- 5 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh Italian (flat-leaf) parsley leaves
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