"Italians know how to use fennel! Fennel and orange is a classic combination in Italy. Fennel’s anise “licorice” taste is complimented by the sweet tartness of oranges. Roasting the fennel mellows out its sharp flavor in this bright, simple salad!"
Italian Fennel Orange Salad
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Prep time 30mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces green leaf lettuce
- 2 medium fennel bulbs, cut into small slices
- 3 oranges
- 1 cup pitted Castelvetrano olives
- 1/2 cup extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- 1 teaspoon smooth Dijon mustard
- 1/2 teaspoon honey
- 2 garlic cloves, smashed and minced
- Salt & pepper
Method
Step 1
Place small strips of fennel in a single layer on a baking sheet. Drizzle with 2-3 tablespoons of olive oil and sprinkle with salt. Toss to coat. Roast fennel at 375 degrees for 25-30 minutes.
Step 2
In the meantime, segment the oranges. Start off by peeling an orange. Rest the bottom of the orange on a cutting board. Use a sharp knife to cut the thin white membrane off the outside of the orange. The orange should now be completely orange!
Step 3
Pick the orange up and place it in the palm of your hand so that you can easily see the membrane that separates each orange segment. Use your knife to cut between the membranes (lines between segments) to the center of the orange so that the segments pop out.
Step 4
Repeat until all segments are removed from the membrane. Repeat for all oranges!
Step 5
Add lettuce, olives, segmented oranges and cooled roasted fennel to a large bowl.
Step 6
In a separate small bowl, whisk together Dijon, vinegar, garlic, honey, 1/3 cup olive oil, and salt & pepper to taste. Pour over salad and toss gently.
Step 7
Serve alone, or topped with juicy chicken breast, shrimp, chickpeas or marcona almonds for a full meal!