Reviewed: Jul. 26, 2008

I didn't like this one. I prefer my fennel salad to be more vinegary as opposed to sweet. This one was sweet and I didn't like it. I prefer olives/capers instead of oranges. Just personal taste though, but thanks for the recipe. I picked out the oranges from the salad and drizzled it with lemon juice and added capers.

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4 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 26, 2008

Excellent recipe. My father loves this and he's a picky eater (one the the few salads he'll eat).

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5 users found this review helpful

Reviewer:

Shane

Cooking Level: Beginning

Home Town: Brecksville, Ohio, USA

Living In: Spring, Texas, USA

Reviewed: Feb. 1, 2008

I make a very similar salad with the addition of pitted Kalamata olives, sliced or any sliced black olive of your choice. Drizzle the dressing on the salad just before serving so that the fennel remains crisp and crunchy. This is a very textural combination of crunchy fennel and soft, juicy citrus segments with the smooth oily dressing. I usually serve this at our family Thanksgiving meal. It really compliments turkey or any poultry. Thanks for including this recipe.

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9 users found this review helpful