Zesty Fennel & Orange Salad Recipe for Refreshing Flavor Boost
This Fennel & Orange Salad recipe is a vibrant explosion of flavors and textures that delights the palate.
Equipment
- - Sharp knife
- - Cutting board
- large platter
- jar or whisk
Ingredients
For the Salad
- 1 bulb Fennel Crisp base with sweet, anise-like flavor
- 3 each Oranges Mix of navel, blood, and Cara Cara
- 4 cups Baby Greens Fresh and crunchy
- 1/2 cup Red Onion Adds sharp bite
- 1/2 cup Pistachios Roasted for enhanced flavor
For the Dressing
- 1/4 cup Orange Juice Reserved from orange prep
- 1/4 cup Olive Oil Healthy fats for emulsification
- 1 tbsp Honey Nature's sweetness
- 1 tsp Dijon Mustard Adds tang
- to taste Salt Essential for seasoning
- to taste Pepper Essential for seasoning
Instructions
How to Make Fennel & Orange Salad
- Slice off the top and bottom of the oranges so they sit flat. Carefully remove the peel, then cut them into thin slices. Reserve any juice that escapes for the dressing.
- Cut off the root end of the fennel bulb, halve it, and slice into thin crescent shapes. Soak slices in lemon water if prepping ahead.
- Arrange a bed of baby greens on a large platter. Layer orange slices and fennel over the greens, topped with red onion slices.
- Sprinkle chopped pistachios over the salad to enhance the flavors.
- In a jar, combine the reserved orange juice, olive oil, honey, Dijon mustard, salt, and pepper. Shake until well combined.
- Pour the dressing over the salad just before serving, ensuring everything is lightly coated.
Notes
For best results, use fresh ingredients and dress just before serving to maintain crispness.