Orange, Fennel and Endive Salad Orange, Fennel and Endive Salad

Orange, Fennel and Endive Salad Image by: Orange, Fennel and Endive Salad Author: Canadian Living

A crisp and crunchy salad puts brightness on the holiday brunch table. Fennel fronds are the fluffy green sprigs that look like dill on top of the fennel.

  • Portion size 8 servings
  • Credits : Canadian Living: Holiday 2008


  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons minced fennel fronds
  • 3/4 teaspoons grated orange rind
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar
  • 1/2 fennel bulb
  • 2 belgian endive
  • 2 boston lettuce torn


Cut off peel and outer membrane of oranges. Cut segments between membranes and pulp to release fruit into bowl.

Squeeze juice from membranes into glass measure to make 3 tbsp (45 mL). Add oil, vinegar, fennel fronds, orange rind, salt, pepper and sugar; whisk until combined. (Make-ahead: Cover and refrigerate oranges and dressing separately for up to 24 hours.)

Core and thinly slice fennel lengthwise; place in serving bowl. Separate endive leaves and cut into thirds; add to bowl. Add lettuce and oranges. Pour dressing over top and toss to coat.

Nutritional facts Per serving: about

  • Sodium 37 mg
  • Protein 3 g
  • Calories 64.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 1.0
  • Folate 5.0
  • Calcium 8.0
  • Vitamin A 4.0
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Orange, Fennel and Endive Salad