Salade de Fenouil et Orange - Fennel and Orange Salad

Delight your taste buds with this refreshing Fennel and Orange Salad. The crispness of shaved fennel paired with juicy sweet oranges creates a harmonious balance, perfect for a light starter or side dish. Topped with a citrusy champagne vinaigrette, this salad is a vibrant addition to any meal.

Ingredients

🥬 2 fennel bulbs
🍊 2 oranges
🍋 1/2 lemon, juiced
🥂 3/4 tablespoon champagne vinegar
🥄 1 teaspoon agave
🧂 1/2 teaspoon salt
🥄 1/2 tablespoon Dijon mustard
🥑 1/3 cup avocado oil
🫒 1/3 cup olive oil
🌿 1/4 cup chives, chopped
🌱 1/4 cup tarragon, chopped
🌿 Fennel tops for garnish

Instructions

1- Prepare the Vinaigrette:

• In a mixing bowl, squeeze the juice of half a lemon.
• Add 3/4 tablespoon of champagne vinegar, 1 teaspoon of agave, and a pinch of salt.
• Stir in 1/2 tablespoon of Dijon mustard to bind the vinaigrette.
• Gradually whisk in a mixture of 1/3 cup avocado oil and 1/3 cup olive oil until emulsified. Adjust taste with extra lemon juice or oil, if needed.

2- Segment the Oranges:

• Cut the top and bottom off each orange to expose the flesh.
• Use a sharp knife to carefully remove the peel and pith, following the contour of the orange.
• Hold the orange in your hand, and cut along the sides of each segment to remove it from the membranes.
• Squeeze any remaining juice from the leftover orange pulp into the vinaigrette for added flavor.

3- Prepare the Fennel:

• Remove the fennel tops and save them for garnishing.
• Trim the root end and shave the fennel bulbs thinly using a mandoline or sharp knife.

4- Assemble the Salad:

• In a large bowl, combine the shaved fennel, orange segments, chopped chives, and tarragon.
• Drizzle with the champagne vinaigrette and toss gently to coat.

5- Garnish and Serve:

• Transfer the salad to a serving platter.
• Garnish with fennel tops for an added aromatic touch.
• Serve immediately for the freshest flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Equipment: Mixing bowl, whisk, sharp knife, mandoline

Cooking Tips:

• Always use a sharp knife for segmenting oranges to avoid crushing the flesh.
• Mandolines are extremely sharp; use a guard or a slice-resistant glove to protect your hand.

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Fennel and Orange Salad with Champagne Vinaigrette