Fennel Orange Salad with Citrus Vinaigrette
User Reviews
5.0
9 reviews
Excellent
Fennel Orange Salad with Citrus Vinaigrette
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Sweet orange segments and thin slices of crunchy fennel drizzled in a tangy orange vinaigrette create a refreshing and vibrant winter salad.
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Ingredients
Salad:
- 1 large fennel bulb with fronds (or 2 small-medium bulbs)
- 2-3 medium oranges
Orange Vinaigrette:
- 2 tablespoon olive oil
- 2 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon orange zest
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Zest one or two of the oranges that you will use for the salad and set aside 1 teaspoon of zest for the vinaigrette.
- To a small bowl, add all vinaigrette ingredients. Stir to combine. Set aside until ready to use.
- Using a sharp knife, remove the stalks and the root end of the fennel bulb. Cut the fennel bulb in half, from root to tip. Remove the core from the fennel bulb. Slice the bulb halves into ¼" slices. Place into a large mixing bowl.
- Slice the tender parts of the stalks into ¼" slices. You will be able to tell with your knife when the stalks become woody. The woody pieces are not ideal for salad. When in doubt, try a piece to see if it has an acceptable texture. Add the stalk slices to the large bowl. You should have about 3 cups of bulb and stalk slices combined.
- Remove ½ cup of the fronds and set aside.
- Cut the ends off of the oranges, then cut the peel off of the sides of the oranges. Cut the peeled oranges in half lengthwise. Remove the inner white pith. Slice the orange halves into ¼" slices. You should have 1.5-2 cups of orange slices. Add the orange slices to the bowl with the fennel.
- Drizzle the vinaigrette over the fennel and oranges. Toss or gently stir to combine. Top with fennel fronds.
- For the best results, refrigerate for at least 1 hour before serving to let the fennel marinate in the vinaigrette. Enjoy!
Notes
- Fresh fennel bulbs come in a wide range of sizes. This recipe uses the whole fennel plant - the bulb, stalks, and fronds.
- Navel oranges are used for this recipe but you can also use blood oranges, cara cara oranges, tangerines, or really any type of orange you'd like. Grapefruit is also a great choice.
- White balsamic vinegar is an excellent choice for salad dressings because it has the perfect balance of sweet and acidic. You could also use a combination of white wine vinegar and orange juice for a similar result.
- If you still have fronds left over after making this recipe, save them to add to other fresh greens for a delicious salad!
- This vinaigrette makes an excellent salad dressing for sturdier greens like kale, beet greens, or your favorite salad greens. Save this recipe for salad dressing too!
- If you're bringing this dish to a dinner party, wait until just before serving to add the fennel fronds.
Nutrition Information
Show Details
Calories
52kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.05g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.05g
Sodium
72mg
(3%)
Potassium
306mg
(9%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
207IU
(4%)
Vitamin C
41mg
(46%)
Calcium
50mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 72mg | 3% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 41mg | 46% |
| Calcium | 50mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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