Recipe notes
This salad is delicious all year round!
It has the components I adore – the sweet crunch of fennel slices, the juicy tang of orange, and the spice of a fresh herb whether that’s parsley or cilantro.
And then there are the colours!
Orange and fennel is the ultimate combination of freshness.
Because these two flavours are distinct, let them both have the stage.
There is no need to add any more ingredients as sometimes less is more. You can skip the green leafy lettuce for a refreshing change!
If you can, mix the vinaigrette ingredients in advance and let the flavours develop.
Equipment needed
- Chopping board
- 8″ chef’s knife
- Compost bin
- Salad serving platter or bowl
- Salad serving spoons
Ingredients needed
- 3 oranges, preferably a mix of regular navel and blood oranges.
- 1 fennel bulb
- Parsley or cilantro for garnish
Citrus Vinaigrette Ingredients:
- 1 t. fresh orange zest
- 2 T. fresh orange juice
- 1 t. fresh lemon zest
- 1 T. fresh lemon juice
- 1 t fresh lime juice
- 1 T. fresh lime juice
- ¼ cup rice wine vinegar
- ½ cup really good extra virgin olive oil
- 1 T. honey
- 2 t. Dijon mustard
- 1 clove garlic, finely minced
- sea salt and black pepper, to taste.
Decide on your garnish - will it be cilantro or parsley?
Instructions
- Remove rind from oranges and compost.
Cut oranges into thin slices and arrange on a salad platter or bowl. - Wash, dry, top and tail fennel bulb.
Reserve the fine leaves for garnish or store in fridge for later use.
Compost the scraps.
Thinly slice fennel so you have equal portions.
Store the rest in the fridge for another dish.
Add fennel to the sliced oranges and keep covered and refrigerated until ready to serve. Combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine.
The Dijon mustard will bind the oil and acidic components together, so do not omit.
To serve
Alternate slices of fennel with orange.
Drizzle entire plate with citrus vinaigrette and season with sea salt and pepper, to taste.
Garnish with the fresh herb of your choice.
Serve immediately.
Citrus Fennel Salad
Equipment
- Chopping board
- 8" Chef's knife
- Compost bin
- Salad serving platter or bowl
- Salad spoons
Ingredients
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp lime zest
- 1 tbsp lime juice
- 1/4 c rice wine vinegar
- 1/2 c olive oil extra virgin
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 clove garlic
- 1 pinch sea salt to taste
- 1 pinch black pepper to taste
Garnish
- 1 tbsp cilantro or parsley fresh
Instructions
- Combine all the vinaigrette ingredients in a glass bowl and whisk together until combined. Allow the salad dressing flavours to relax and mature.
- Wash, peel, and slice oranges.
- Wash, top and tail fennel bulb. Slice thinly.
- Compost all food waste.
To Serve
- Arrange orange and fennel slices on a salad platter or bowl.
- Drizzle dressing over and add sea salt and cracked black pepper to taste.
- Garnish with fresh herbs of your choice and serve immediately.
Notes
This salad is ideal for entertaining guests as it's unique and refreshing!
Nutrition
Looking for a unique bowl to go with your unique salad?
I’m a huge fan of supporting local folks.
This bowl is handmade in New Hampshire, USA.
You can choose cherry wood if walnut wood doesn’t fit your decor.
Either way, a bowl like this would look stunning on the dining table with or without a salad!
They also make a smaller 12″ bowl that serves 4.
