Brighten Your Day with Fennel & Orange Salad Recipe Delight
This Fennel & Orange Salad recipe offers a vibrant mix of flavors and textures, perfect for a refreshing side dish.
Equipment
- Cutting board
- Sharp knife
- Serving platter
- jar for dressing
Ingredients
For the Salad
- 2 medium oranges mix of navel and blood for color and flavor
- 1 bulb fennel medium-sized, no blemishes
- 4 cups baby greens artisan lettuce for added tenderness
- 1/2 medium red onion thinly sliced
- 1/2 cup pistachios salted and roasted
For the Dressing
- 1/4 cup orange juice reserved from orange prep
- 1/4 cup olive oil good quality
- 1 tablespoon honey to balance flavors
- 1 teaspoon Dijon mustard acts as an emulsifier
- to taste salt essential for seasoning
- to taste pepper essential for seasoning
Instructions
Preparation
- Slice off the tops and bottoms of the oranges, then peel them using a knife. Cut the oranges into thin rounds and reserve any juice for your dressing.
- Trim the root end of the fennel bulb, halve it lengthwise, and cut into thin crescent-shaped strips.
- On a serving platter, artfully arrange the baby greens, orange slices, fennel strips, and thinly sliced red onion.
- In a jar, combine your reserved orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Shake well until blended.
- Drizzle your dressing over the salad, then sprinkle with chopped pistachios. Serve immediately.
Notes
Serve freshly dressed to maintain vibrancy. For prep ahead, submerge fennel in lemon juice water.