Fennel And Orange Salad
A refreshing and unique salad with crunchy aromatic fennel, juicy oranges and tangy shaved parmesan cheese. This is a great option midweek with something simple in the summer, but also makes a perfect salad option for your holiday table when oranges and fennel are in season.
Ingredients
- 1 fennel bulb (the bulb topped and tailed, then sliced thinly like an onion (reserve the fronds))
- 2 oranges ((or grapefruit, tangelos, or a mixture) chopped into quarters, then peeled and segmented)
- 2 1/2 cups green salad (e.g. arugula and baby spinach, or mixed leaf salad (I like the pre-washed bags))
- 1/4 cup fresh mint ((around 10 to 15 leaves) washed and chopped)
- 1/4 cup parmesan cheese (shaved is best)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (or vinegar)
- 1 teaspoon honey
Instructions
- 1
Toss together all the salad ingredients.: Toss together the fennel slices and chopped fennel fronds, orange segments, green salad, chopped mint and parmesan cheese in a very large bowl.
- 2
Toss through the dressing.: Whisk together the 3 dressing ingredients in a small bowl or jug. Then toss them through the salad just before serving.
- 3
Empty onto a salad platter.: If you like, empty the salad out onto a nice serving platter.
Cook it from the original
This recipe comes from scrummylane.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on scrummylane.com