I first came across this recipe in the mid-2000s while thumbing through a cooking magazine at a now defunct bookseller. It sounded like a great alternative to a big green salad, especially in the winter when good greens are shipped from the other side of the globe. It’s often makes an appearance at our annual holiday party.
Fennel and Orange Salad
Prep time: 15 minutes
Total time: 20 minutes
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3/4 cup extra virgin olive oil
- 3 fennel bulbs, trimmed, halved and cored
- 4 navel oranges
- 1/2 cup chopped mint
- In a large bowl combine the lemon juice, mustard, salt and pepper. Whisk until combined and then drizzle olive oil into the combined ingredients to create the dressing.,
- Thinly slice the halved & cored fennel across the bulb (side to side rather than top to bottom). Add fennel to the dressing and toss to coat.
- Slice the bottom off each orange so that it will sit flat on the cutting board. Cut the peel and white pith from the oranges. Cut the oranges into 1/4″ thick rounds and then cut the rounds in half. Add oranges to the fennel along with any orange juice accumulated while cutting..
- Add most of the mint to the fennel and oranges, reserving about 1 tablespoon. Toss the salad and taste for seasoning; adjust as needed.
- Transfer to a serving bowl. Garnish with reserved chopped mint.
The first two steps (dressing and fennel slicing) can be done in advance of the final assembly. The fennel is hardy enough that it will hold up for about a day in the dressing without losing its crunch.