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Fennel, Blood Orange and Crisp Chilli Peperilli Salad
5 from 12 votes

Fennel, Blood Orange and Crisp Chilli Peperilli Salad

This salad combines thinly sliced fennel and fresh blood orange segments with quinoa, feta cheese, and crisp peperilli salami for a mix of textures and bright flavors. The dressing combines blood orange juice with Dijon mustard and balsamic vinegar, adding a tangy and slightly sweet element. Pumpkin seeds add crunch, and fresh herbs contribute freshness. The salad is both colorful and layered with savory, citrus, and spicy notes, making it an interesting choice for a light meal or side dish.

Servings: 4
Course: Salad, Others

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

    Cup of Yum
  1. Shred the fennel and herbs and put them into a bowl with the quinoa, feta, seeds and chives. Set aside.
  2. 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.
  3. Add the orange to the salad.
  4. 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
  1. 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.
  2. 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.