This zesty salad is best served as a palate-cleanser after our Salmon with Tarragon and Capers.
You can easily create an even more elegant look for this salad. Begin by thinly slicing the fennel using a mandoline (a razor-sharp slicer for slicing or julienning vegetables and fruit). It is sold at kitchen-equipment stores. An everyday vegetable peeler will also produce thin but shorter slices of fennel; it just takes a little longer. Then peel 3 oranges and cut away white pith. Using a knife, slice into thick rounds. Assemble salads on individual plates. Toss 4 cups (1 L) baby spinach (you won’t need the 10 cups [2.5 L] called for in the original recipe) with half of the dressing. Layer orange slices with spinach to form a stack. Top with a pile of thinly sliced fennel. Drizzle a little more dressing overtop.
KIDS CAN HELP
measure out all ingredients for salad dressing and stir together.