Italian Fennel Salad (With Oranges)
Roasted fennel tossed with segmented oranges, Italian Castelvetrano olives and a delicious vinaigrette is a delicious ode to Springtime and classic Italian flavors.
Servings: 4 servings
Ingredients
- 8 ounces green leaf lettuce
- 2 medium fennel bulbs cut into small strips
- 3 oranges cara cara or navel
- 1 cup pitted Castelvetrano olives
- ½ cup extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- 1 teaspoon smooth Dijon mustard
- ½ teaspoon honey
- 2 garlic cloves smashed and minced
- Salt & pepper
Instructions
Roasted Fennel
- 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℉ for 25-30 minutes.
Segmented Oranges
- 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!
- 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.
- Repeat until all segments are removed from the membrane. Repeat for all oranges!
Vinaigrette & Assembly
- Add lettuce, olives, segmented oranges and cooled roasted fennel to a large bowl.
- 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.
- Serve alone, or topped with juicy chicken breast, shrimp, chickpeas or marcona almonds for a full meal!
Video
Notes
- Cool roasted fennel to room temperature before adding it to your salad.
- Use raw fennel rather than roasted if preferred, by thinly slicing the bulb with a mandolin. The fennel “anise” taste will be more pronounced when raw, and of course, it will be more crunchy!
- You can make this salad ahead, storing in the refrigerator and adding the vinaigrette right before serving.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 24g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Sodium: 618mg | Potassium: 796mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4710IU | Vitamin C: 72mg | Calcium: 139mg | Iron: 2mg