Winter Fennel and Orange Citrus Salad
Winter Fennel and Orange Salad
IG: @mangia.con.elena
In the wintertime my mother would frequently make orange salad. She would use navel oranges which were in abundance, and if we were fortunate, she would add some crispy fennel. We grew up eating fennel. She served it several different ways but my most favourite way was and continues to be fresh and raw. It has a slighly black licorice flavour and a crunchy texture. When it is cooked, the flavour becomes more delicate and the texture is softened. It can be sauteed, baked, braised and added to pastas, soups, stews or enjoyed as a side dish. It pairs exceptionally in a stir fry of Italian sausages and green olives. Fennel originated in the Southern Mediterranean and has since been cultivated and grown around the world in order for both flavour and its healing properties. It has many plant based nutrients and aids in digestion, bloating and inflammation. Fennel tea is a great after dinner drink to help with digestion.Another exceptional pairing with fennel is oranges. This salad is bright, fresh and crunchy. The oranges become infused with the fruity olive oil and a hint of zesty lemon. You can add briny black olives or pomegranate seeds or serve without the additional toppings!I hope you give this simple and delicious mediterranean salad a try.It is great paired with fish, chicken, pork or sausages!
Ingredients- 1-2 fennel bulbs washed, trimmed and sliced thinly
- handful of fennel fronds
- 3-4 oranges (navel or blood)
- good quality extra virgin olive oil
- mediterranean sea salt and freshly ground pepper
- freshly squeezed lemon juice (start with 1/2 lemon and adjust)
- pomegranate seeds (optional)
- black pitted olives
Directions- Soak sliced fennel and fronds in ice cold water to crispen them up.
- Using a sharp knife, cut away the orange peel making sure to cut away the white pith as well. Slice the oranges however you wish. Not too small or they will break down.
- Drain fennel and pat dry.
- Place fennel and orange slices and fronds in a bowl.
- Add olives if using.
- Add extra virgin olive oil, salt and pepper (QB)
- Add lemon juice (let it sit for a bit before adding more lemon to see if it is necessary)
This salad is best eaten within 2-3 hours after making it. Place in fridge to chill until time to serve. Sprinkle with some more fronds and pomegranate seeds just before serving.
A Mangia,Elena💚
In the wintertime my mother would frequently make orange salad. She would use navel oranges which were in abundance, and if we were fortunate, she would add some crispy fennel. We grew up eating fennel. She served it several different ways but my most favourite way was and continues to be fresh and raw. It has a slighly black licorice flavour and a crunchy texture.
When it is cooked, the flavour becomes more delicate and the texture is softened. It can be sauteed, baked, braised and added to pastas, soups, stews or enjoyed as a side dish. It pairs exceptionally in a stir fry of Italian sausages and green olives.
Fennel originated in the Southern Mediterranean and has since been cultivated and grown around the world in order for both flavour and its healing properties. It has many plant based nutrients and aids in digestion, bloating and inflammation. Fennel tea is a great after dinner drink to help with digestion.
Another exceptional pairing with fennel is oranges. This salad is bright, fresh and crunchy. The oranges become infused with the fruity olive oil and a hint of zesty lemon. You can add briny black olives or pomegranate seeds or serve without the additional toppings!
I hope you give this simple and delicious mediterranean salad a try.
It is great paired with fish, chicken, pork or sausages!
Ingredients
- 1-2 fennel bulbs washed, trimmed and sliced thinly
- handful of fennel fronds
- 3-4 oranges (navel or blood)
- good quality extra virgin olive oil
- mediterranean sea salt and freshly ground pepper
- freshly squeezed lemon juice (start with 1/2 lemon and adjust)
- pomegranate seeds (optional)
- black pitted olives
Directions
- Soak sliced fennel and fronds in ice cold water to crispen them up.
- Using a sharp knife, cut away the orange peel making sure to cut away the white pith as well. Slice the oranges however you wish. Not too small or they will break down.
- Drain fennel and pat dry.
- Place fennel and orange slices and fronds in a bowl.
- Add olives if using.
- Add extra virgin olive oil, salt and pepper (QB)
- Add lemon juice (let it sit for a bit before adding more lemon to see if it is necessary)
This salad is best eaten within 2-3 hours after making it. Place in fridge to chill until time to serve. Sprinkle with some more fronds and pomegranate seeds just before serving.
A Mangia,
Elena💚
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Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!