Description
This Zesty Orange and Fennel Salad stands out with its vibrant flavors and simple preparation. Fresh navel oranges and crunchy fennel combine beautifully for a healthy and delicious dish that’s perfect for a quick meal or a delightful side.
Ingredients
Scale
- 4 navel oranges, peeled and cut into rounds
- 2 bulbs fennel
- 2 tablespoons capers
- 30 ml white wine vinegar
- 30 ml extra virgin olive oil
- 1 teaspoon honey
- 1 french shallot, finely diced
Instructions
- Begin by preparing the fennel; remove the top stalks, save the leaves, and cut away the core at the bottom. Thinly slice the fennel lengthwise using a knife or mandolin, then place it in a medium bowl.
- Next, create the dressing by combining the vinegar, olive oil, honey, and diced shallot in a small jar. Add salt and pepper to taste, tightly seal the jar, and shake vigorously until combined. Adjust seasoning with extra salt if needed.
- Pour half of the dressing over the sliced fennel and toss well to mix.
- On a large serving platter, arrange the orange slices, dressed fennel, reserved fennel leaves, and capers.
- Finally, drizzle the remaining dressing over the salad and serve chilled.
Notes
Feel free to add additional herbs like dill for an extra flavor boost.
This salad can be made a few hours in advance—just wait until serving time to add the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg