Fennel, Blood Orange and Crisp Chilli Peperilli Salad
User Reviews
5
Fennel, Blood Orange and Crisp Chilli Peperilli Salad
Description
The Fennel, Blood Orange and Crisp Chilli Peperilli Salad melds crunchy fennel and a mix of picked fresh herbs with tender quinoa and creamy cubes of feta cheese. Blood orange segments bring juicy citrus brightness, complemented by a tangy dressing made from blood orange juice, Dijon mustard, and balsamic vinegar. Crisp peperilli salami slices provide a spicy, crunchy texture after being baked until lightly browned. Pumpkin seeds contribute additional crunch and nutty flavor.
This salad presents a balance of sweet, tangy, spicy, and herbaceous flavors with contrasting textures from crisp vegetables and seeds to soft quinoa and cheese. It can be served as a refreshing side dish or a light main course during warmer weather or when looking for a salad with complex tastes.
Variations can include substituting the quinoa with other grains such as farro, freekeh, couscous, or brown rice to alter texture and flavor. Preparing the peperilli salami crispy in the oven or on a griddle intensifies its flavor and reduces fat content. The segmented blood oranges should be carefully prepared to avoid pith and maximize juice for the dressing.
Ingredients
- 100 gm peperilli salami or another of your choice
- 1 whole fennel bulb small thinly sliced ( I used a mandolin cutter)
- 2 whole blood oranges
- 150 gm quinoa cooked
- 100 gm feta cheese cubed, Danish
- 1 cup herbs picked herbs such as parsley, basil, rocket, watercress
- 1 tablespoon chives chopped (or onion if you prefer)
- 25 gm pumpkin seeds for crunch, pepita seeds
- 20 gm Dijon mustard 1 heaped tablespoon
- 2 tablespoons olive oil
- 80 ml orange juice (1/4 cup juice) from the blood oranges above
- 20 ml balsamic vinegar sweet
Instructions
- Shred the fennel and herbs and put them into a bowl with the quinoa, feta, seeds and chives. Set aside.
- Peel the two blood oranges taking off all of the pith. Hold them over a bowl while segmenting. Do this by holding the orange in one hand and cutting between the membranes of the orange with a pairing knife and removing a segment, leaving it without skin or conective tissue. Squeeze the skeletons over a bowl catching any liquid.
- Add the orange to the salad.
- Lay the Peperilli chilli salami on a parchment lined tray and bake for 10 minutes or until crispy and lightly browned. Drain on paper. There will not be much fat, in fact it is almost all olive oil. This can also be done on a BBQ or in a fry pan. Cool and add to the salad
Dressing
- You will need about 1/4 cup of juice. If you don't have enough add a bit of orange or apple juice. Put the juice into a bowl with the mustard, salt, pepper and olive oil and mix well. Taste . If you think it needs a little acid or a zesty spike add a teaspoon at a time of balsamic or lemon juice until you are happy with it.
- When ready to serve add the dressing to the salad and toss well or serve on the side.
Notes
- Cooked grains like farro, freekeh, couscous, or brown rice can replace quinoa for a different grain texture.
- Prepare peperilli salami in the oven, on a BBQ, or in a pan for added crispiness before adding to the salad.
User Reviews
Overall Rating
5
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