Orange & Fennel Salad with Toasted Fennel Vinaigrette – Welcoming Citrus Season
A refreshing Orange & Fennel Salad with a toasted fennel vinaigrette, perfect for celebrating citrus season.
Equipment
- saute pan
- mortar & pestle
- whisk
Ingredients
Salad Ingredients
- 4 units Oranges approximately
- 1 tablespoon Fennel Seeds
- 3 tablespoons Olive Oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon Sea Salt or more to taste
- ¼ teaspoon fresh cracked black pepper
- 1 medium Fennel Bulb thinly sliced
- 1 handful Baby Arugula Leaves optional
Instructions
Preparation Steps
- Slice the rind and pith completely off of the oranges. Next slice the oranges ¼" thick.
- In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
- Combine ground fennel seeds, olive oil, balsamic vinegar, salt and pepper in a small bowl and whisk to mix.
- Layer orange slices and sliced fennel bulb on serving plates. Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.
Notes
Another option for salad - Layer in a lot more arugula to have a more greens-heavy salad. The pepperiness of the arugula goes quite well with freshness of the oranges and fennel.
Nutrition
Serving: 1saladCalories: 181kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 1gSodium: 324mgPotassium: 505mgFiber: 6gSugar: 13gVitamin A: 373IUVitamin C: 77mgCalcium: 99mgIron: 1mg
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