Some foods pair deliciously together, like tomato and basil, mango and avocado, lamb and rosemary, seafood and lemon. This elegant, refreshing salad featuring fennel and orange is another classic example. The mild anise or liquorice flavour of crisp fennel slices is complemented by the sweetness of orange, a touch of sharpness from red onion, the colour and crunch of soft lettuce leaves, dressed up in a tangy orange vinaigrette. A great winter salad when fennels and oranges are both in season.
Serves 2-3
INGREDIENTS
- 2 oranges
- 1 small fennel bulb, with a handful of fonds
- 1 tablespoon lemon juice
- ¼ cup red onion, thinly sliced
- a handful of mesclun or soft lettuce leaves torn into small pieces
For the orange vinaigrette:
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 2 teaspoons maple syrup
- 1 tablespoon white wine vinegar
- a pinch of salt
- a sprinkle of freshly ground pepper
METHOD
- With a paring knife, trim off the top and bottom of each orange, then slice the skin off from all sides. Place the orange on its side and cut into slices. Reserve 2 tablespoons orange juice to use in the vinaigrette.
- Trim the fennel bulb and slice it in half lengthwise. Place the flat side of each half on the cutting board and cut into thin strips. Keep the fennel slices in a bowl of cold water with 1 tablespoon of lemon juice to prevent them from browning.
- (Optional) If you like to reduce the sharpness of the red onion slices, soak them with the fennel slices in the bowl of water for a few minutes.
- Make the vinaigrette dressing by combining the reserved orange juice, olive oil, Dijon mustard, maple syrup, white wine vinegar, salt and pepper in a small lidded jar. Shake well to combine. Taste and adjust seasoning, if necessary.
- Drain the fennel (and red onion) slices. Arrange them with lettuce leaves and orange slices on a serving plate. Top with chopped fennel fonds.
- Drizzle vinaigrette dressing over the salad and serve immediately.
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