Description
A refreshing salad featuring the unique flavor of fennel paired with sweet oranges, ideal for a healthy vegetarian dish.
Ingredients
Scale
- 4 medium oranges (any combination of navel, blood, Cara Cara, Tangelo, etc.)
- 1 small fennel bulb
- 3 cups baby greens (sliced or torn into small pieces)
- 1/4 cup thin sliced red onion
- 2 tablespoons salted, roasted pistachios (chopped)
- 1/4 cup orange juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 11/2 teaspoon Dijon mustard
- pinch salt and pepper
Instructions
- Prep the Fennel: Start by slicing the fennel thinly so it is almost paper-like. You will notice a fresh, anise-like aroma filling the air. Keep the slices even for texture.
- Soak to Keep Fresh: Place the sliced fennel in a bowl of cold water mixed with lemon juice. This will help keep them looking bright and prevent browning. A common slip is forgetting the lemon juice, which can leave you with less appealing fennel.
- Peel & Segment Oranges: Cut off the peel of the oranges with a sharp knife, slicing down to the fruit. You will see the juicy orange segments popping out. This technique helps you avoid the bitter pith.
- Combine the Ingredients: In a bowl, toss the fennel and orange slices gently. Mixing them helps the flavors start mingling. Be careful not to overmix or you might bruise the orange segments.
- Dress Before Serving: Just before serving, drizzle a little olive oil and a dash of salt over your salad. You will see it shine and smell the zesty aroma. Adding it too early can cause the greens to wilt, so timing is key.
- Serve & Enjoy: Dish out the salad onto plates and enjoy the burst of flavors with each bite of crunchy fennel and sweet oranges. Preparation is everything, so take your time to enjoy the process!
Notes
- Storage Tips: Keep fennel slices in a bowl covered with cold water and one tablespoon of lemon juice to stay fresh for several days.
- Expert Tips: If fennel turns brown quickly after cutting, soak it in cold water with a bit of lemon juice to help keep it fresh.
- When slicing oranges, using a sharp knife and removing the peel entirely can make it easier to achieve even slices.
- If the salad tastes too sweet after dressing, adjusting the salt and adding a splash of vinegar can help balance flavors.
- For a salad that stays crisp, prep all ingredients separately and dress just before serving to prevent wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 21g
- Sodium: 126mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg