Fennel and Greens Salad Recipe | Valerie Bertinelli

Name: Fennel and Greens Salad Recipe | Valerie Bertinelli
Ingredients: 1/4 cup fresh orange juice (1 orange); 3 tablespoons white wine vinegar; 1 tablespoon honey; 1 tablespoon minced red onion or shallot; 1/4 cup extra-virgin olive oil; Kosher salt; freshly ground black pepper; 2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb); 1 cup thinly sliced breakfast radishes; 2 oranges, cut into supremes; 1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula; 1/2 cup roughly chopped roasted, salted pistachios; 1/4 cup roughly chopped pitted Castelvetrano olives

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This Fennel and Greens Salad recipe is crisp, colorful, and bursting with fresh flavor. Perfect as a side or a light main. Get the recipe now.

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Cooking tools:

Salad dressing shaker
Chef's knife
Cutting board
Mixing bowl
Refrigerator

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives