Recipes|Featured Main
Fennel and Orange Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Yield:4 Servings
Ingredients
- 4 oranges, rind removed and sliced (any combo: navel, Cara Cara, blood, etc.)
- 2 fennel bulbs, core removed, and very thinly sliced or shaved
- 3 cups arugula (or combo with sliced radicchio)
- ⅓ cup hazelnuts or walnuts (toasted or candied)
- ⅓ cup pomegranate arils
- 1 tablespoon thinly sliced mint
- Dressing:
- ¼ cup freshly squeezed orange juice (juice from rinds after slicing)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher or flaky salt (or to taste)
- ¼ cup extra virgin olive oil
- 4 oranges, rind removed and sliced (any combo: navel, Cara Cara, blood, etc.)
- 2 fennel bulbs, core removed, and very thinly sliced or shaved
- 709.76ml arugula (or combo with sliced radicchio)
- 78.86ml hazelnuts or walnuts (toasted or candied)
- 78.86ml pomegranate arils
- 12.78g thinly sliced mint
- Dressing:
- 59.15ml freshly squeezed orange juice (juice from rinds after slicing)
- 12.78g honey
- 4.26g Dijon mustard
- 2.13g kosher or flaky salt (or to taste)
- 59.15ml extra virgin olive oil
Brighten up your plate with this crisp and colorful fennel and orange salad! It brings a refreshing mix of sweet, tangy, and anise flavors that wake up any meal.
Preparation
STEP 1
In a small bowl, whisk together orange juice, honey, Dijon, and salt. Slowly drizzle in olive oil while whisking until smooth and emulsified. Taste and adjust seasoning if needed.
STEP 2
In a large bowl, combine the sliced fennel, arugula (and/or radicchio), orange slices, pomegranate arils, nuts, and mint.
STEP 3
Pour the dressing over the salad and gently toss to coat everything evenly.
STEP 4
Arrange on a platter, in a shallow bowl or individual plates. Top with a few extra nuts and pomegranates for garnish and serve right away.