Orange Fennel Salad
If you get a chance to visit farmer's market, do you get crazy not knowing what to picks and what to leave . Well that's exactly how I feel.
I found some amazing fennel bulbs, orange and strawberries and blackberries along with the usual.
Decided to make my favorite Orange Fennel Salad for lunch.
I often caramelize walnuts to add to my salad. They provide a wonderful crunch. To do so, simply chop each walnut half into four pieces.
Heat a tbsp of sugar in a pan, once it changes color to light brown, add the walnut pieces and let them be on low heat for a few minutes so that they toast and caramelize.
Remove them on parchment paper or silicon mat.
Once these cool completely, break them up.
If you don't like to use caramelized nuts , then replace them with toasted nuts.
I have used fresh orange juice in the dressing. It was quite sour, so added two tbsp of maple syrup.
Adjust maple syrup as per the sweetness of your orange juice. Maple Syrup can be replaced with honey or jaggery powder.
Berries are optional. Use whatever you have in your fridge or skip them altogether.
You can check other Salads here
Fennel Bulb 1
Red Onion 1/2
Red Baby Radish 5
Romaine Lettuce 6 leaves
Rocket leaves a handful
Mint 10 leaves
Fresh Orange Juice 50 ml
Extra Virgin Olive Oil 1 tbsb
Maple Syrup 2 tbsp
Lemon Juice 1 tsp
Orange Zest 1 tsp
Salt to taste
Freshly cracked Pepper to taste
Fennel fonds from the bulb
Roasted Papita Seeds 1 tbsp
Caramalized Walnuts 8 halves
Wash all ingredients mentioned under salad and pat dry.
Spin the leaves in a salad spinner and keep in the fridge.
Zest the orange .
Now peel the orange and remove segments. Keep them in a separate bowl. Keep it in the fridge.
Thinly slice fennel bulb, if it has fonds, remove them and keep them aside for garnish.
Thinly slice onion , radish and cucumber.
Mix them with sliced fennel. Keep in the fridge.
Whisk all ingredients mentioned under dressing.
Keep it in the fridge.
Whisk the dressing once again.
Place sliced fennel, onion ,radish , cucumber and greens on the serving platter.
Arrange orange segments over it.
Top it with sliced strawberries and blackberries.
Pour whisked dressing.
Garnish with fennel fonds.
Srpinkle seeds and walnuts.