Fennel Salad
23 days ago
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This Fennel Salad is from our favorite venue that we go to all of the time. In fact, our daughter’s wedding is going to be there. Every time we go, they give us a container of it to take home with us because they know how much we love it.
Something that really makes this salad shine is the fresh fennel. We highly recommend that you get it fresh when it’s available, because it’s not always in-season. Also, make sure to use fresh tangerines and oranges for this recipe, instead of canned, because it gives the dressing a nice, deep citrus flavor.
The Salad Ingredients
Of course fennel is at the heart of this dish. Trim off the root end and then cut off the stalks, using a 7″ Santoku knife. Save the stalks with the fronds and then cut the bulb in half and thinly slice it into half-moons.
To learn more about how to cut fennel, you can check out Cutco’s step-by-step tutorial.
The sliced fennel is tossed into the juice of three fresh oranges. Not only does this add flavor, it also prevents the fennel from oxidizing, which can cause it to brown.
Then, to prepare the garnish for the salad, use Super Shears to snip some of the fennel fronds from the stalks.
Set the snipped fronds aside.
Making the Salad
The dressing for this recipe is over-the-top good, made only by whisking together champagne vinegar, salt and pepper.
Once it’s blended together, it’s poured over top of the fennel and fully combine. Add fresh tangerine sections and lightly toss everything together. Toss in some pine nuts to add a bit of crunch and let everything marinate together for about 45 minutes.
Before serving, taste and add more salt and pepper if needed. Place spring greens on a plate and then use a large spoon, like a Basting Spoon, to place the Fennel Salad on top, making sure to scoop up some of the juice too.
Top with the fennel fronds and some parsley and you’ve got a masterpiece of flavor.
This salad is so refreshing. The champagne vinegar dressing along with the anise and citrus flavors of the fennel, orange juice and tangerines is just so good.
Ingredients
- 4 heads of fennel, thinly sliced
- Fennel fronds, snipped into small pieces (used as garnish so snip as much as desired)
- 3 oranges, juiced
- 1/2 cup extra-virgin olive oil
- 1/2 cup champagne vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tangerines, skinned and sectioned
- 2 ounces pine nuts or sliced almonds
- Salt and pepper, to taste
- 4 1/2 ounces spring mix
- 1/4 cup snipped parsley, to garnish
Directions
- In a large bowl, toss the fennel and orange juice. Pro tip: Adding the juice to the top of the sliced fennel stops the oxidation process.
- To make the dressing, in a small bowl whisk the olive oil, champagne vinegar, salt and pepper.
- Add the dressing over the fennel mixture. Pro tip: Do not add those tangerines at first because they are soft.
- After the fennel mixture is fully combined, add the tangerines.
- Lightly toss the tangerines into the mixture and add the pine nuts.
- Allow the salad to marinate for a good 45 minutes. Taste and add additional salt and pepper, if desired.
- Place the spring greens mix onto a platter and spoon the fennel salad over the greens, including the juice. Top with fennel fronds and parsley.
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