Bright and Healthy Orange Fennel Salad

Do you ever find yourself in a food rut, eating the same old boring salads day after day? This Orange Fennel Salad is flavorful option that will awaken your taste buds and bring excitement back to your meals.

Not only does this salad look stunning but it packs a healthy punch – a perfect combination for any meal.

Fennel bulb is a cool weather crop that starts to become available in October. It adds a lovely light licorice taste that complements the sweet orange beautifully. If you can get it with the stem and fronds still on, do it! Use some of the fronds for sprinkling on top of the salad and chop up the stems in another dish.

This is a lovely salad whether you use all one type of orange or several different varieties for an extra pop of color.

Tips for Orange Fennel Salad

It is best if you make the vinaigrette ahead of time and give the flavors a little time to blend. Just whisk together again before serving.

You will only need a small amount of the zest of lemon, lime and orange. I recommend zesting the entire fruit and freezing the excess in a plastic bag for future use.

Recipe

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Ingredients

 

Salad Ingredients:

• 3 blood oranges or navel oranges (peeled and cut into thin slices)
• 1 bulb fennel (white part thinly sliced, fronds reserved for serving)
• 1 head Romaine or other leafy green lettuce (torn into bite sized pieces)
• salt and pepper (to taste)

Citrus Vinaigrette Ingredients:

• 1 teaspoon fresh orange zest
• 2 tablespoon fresh orange juice
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lime zest
• 1 tablespoon fresh lime juice
• ¼ cup rice wine vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoon Dijon mustard
• 1 clove garlic (finely minced)

Instructions

 

• Combine the vinaigrette ingredients in a bowl and whisk together thoroughly to combine. Let sit 15-20 minutes before serving.
• Arrange the lettuce on each plate and top with slices of fennel and orange. 
• Drizzle with Citrus Vinaigrette and season with salt and pepper, to taste.
• Top with chopped fennel fronds if desired. Serve immediately.

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