Orange-Fennel Salad w/Citrus Vinaigrette Recipe
This is a delicious orange-fennel salad that is both aromatic as it is delicious. The orange slices lend some citrusy sweetness, while the fennel adds a licorice like complexity to it. The vinaigrette is a light and tangy salad dressing that brings all the flavors together.
Ingredients
1/2 lb of mixed greens (arugula, spinach, romaine, watercress)
1 fennel (or anise) bulb, trimmed and washed
2 oranges, peeled and sliced supreme wedges
Vinaigrette:
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
Juice of 1 orange
Juice of 1 lemon
2 tablespoons sugar
2 tablespoons red wine vinegar
1 cup olive oil
salt, to taste
freshly ground black pepper, to taste
Directions
1. Wash mixed greens and spin in a salad spinner. Set aside.
2. Cut off the green on the fennel bulb and keep only the white part. With a mandolin, slice fennel into paper thin slices. Set aside.
3. Peel and cut oranges into wedges, removing all of the pith (the white part of the orange under the skin.) Set aside with fennel.
4. Combine all ingredients for the vinaigrette, except the olive oil. Slowly drizzle in the olive oil to the juice mixture to combine. Add salt and pepper to taste.
5. Toss salad with fennel and half of the orange slices in the vinaigrette and place on a cold plate. Garnish with leftover orange slices and serve immediately.
2. Cut off the green on the fennel bulb and keep only the white part. With a mandolin, slice fennel into paper thin slices. Set aside.
3. Peel and cut oranges into wedges, removing all of the pith (the white part of the orange under the skin.) Set aside with fennel.
4. Combine all ingredients for the vinaigrette, except the olive oil. Slowly drizzle in the olive oil to the juice mixture to combine. Add salt and pepper to taste.
5. Toss salad with fennel and half of the orange slices in the vinaigrette and place on a cold plate. Garnish with leftover orange slices and serve immediately.
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