Fennel Salad with Honey-Orange Vinaigrette makes an excellent and simple side salad, perfect for early Spring.
Fennel Salad with Honey-Orange Vinaigrette
by Sue Lau | Palatable Pastime
This is quite a simple salad with an easy vinaigrette. I put it together with some Spring vegetables to have a quick salad course for lunch. The radishes at the market were ravishing in their array of colors and I knew I wanted that as part of my salad, so add to that some fennel bulb and orange for interest and there it is.
The oranges I peel with a knife. It is the same method I use for sectioning oranges for salads and also grapefruit and other citrus. I have seen people peel the rind off with their hands for sectioned oranges and that is just not how it is done. And it is really quite simple to cut off the top and bottom, then cut around the outside of the orange to trim away the peel. If you want to section from there, if you look in my photo you can see the orange pieces have a starburst pattern, so before slicing, just run the knife in just on either side of the membrane and slip the beautiful sections free. When sectioning that way, always squeeze the fruit with the sections removed for a little extra juice.
I know I do this all the time and one time when Bill (my husband) was helping with dinner the subject of him sectioning the fruits came up and he gave me “The Look” as if to say “How can you ask me to do such a complicated thing?” But after some reassurances that all would be fine if he just gave it a try, he did. And it was quite easy and he wondered where his fears came from. So don’t be scared if you have never done it before. After just one fruit, I promise you will be an old pro.
Drop me a line in the comments box and let me know how this turns out for you, either making the salad or sectioning a grapefruit for breakfast. And enjoy.
~Sue
Fennel Salad with Honey-Orange Vinaigrette
Ingredients:
- 1 bulb fennel, shaved
- 2 navel oranges, peeled and sliced
- 3-4 radishes, thinly sliced
- 2 tablespoons fresh mint, thinly sliced
- 2 tablespoons fennel fronds
- 2 ounces orange juice
- 2 ounces white wine vinegar
- 2 ounces extra virgin olive oil
- 2 teaspoons honey
- black pepper
Method:
- Peel oranges as you would for sectioning, by first cutting of the very top and bottom, then cutting away the peel from the outside from top to bottom. Discard peel.
- Whisk together the orange juice, vinegar, olive oil and honey to make the dressing.
- Place ingredients on salad plates and top with dressing.
From the kitchen of palatablepastime.com
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The colors are wonderful. You really brought spring to the plate!
Thanks!
G’day Love the colors and what a great salad! Love your photography! Thx for sharing this at my Say G’day party Sue! Cheers! Joanne pinned
Thanks Joanne!
I LOVE fennel in EVERYTHING Sue and this looks the business!
Thanks, Karen!