• Preeti Shridhar

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

  1. Chickpea Salad

  2. Quinoa Apple Cranberry Salad

  3. Jowar (Sorghum) Salad

  4. Roasted Pumpkin Quinoa Salad


Ingredients

Salad

Orange 1

Fennel Bulb 1

Red Onion 1/2

Cucumber 1/2

Red Baby Radish 5

Romaine Lettuce 6 leaves

Rocket leaves a handful

Mint 10 leaves

Strawberry 6

Blackberry 4


Dressing

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


Topping

Fennel fonds from the bulb

Roasted Papita Seeds 1 tbsp

Caramalized Walnuts 8 halves


Method

  1. Wash all ingredients mentioned under salad and pat dry.

  2. Spin the leaves in a salad spinner and keep in the fridge.

  3. Zest the orange .

  4. Now peel the orange and remove segments. Keep them in a separate bowl. Keep it in the fridge.

  5. Thinly slice fennel bulb, if it has fonds, remove them and keep them aside for garnish.

  6. Thinly slice onion , radish and cucumber.

  7. Mix them with sliced fennel. Keep in the fridge.

  8. Whisk all ingredients mentioned under dressing.

  9. Keep it in the fridge.

  10. To serve

  11. Whisk the dressing once again.

  12. Place sliced fennel, onion ,radish , cucumber and greens on the serving platter.

  13. Arrange orange segments over it.

  14. Top it with sliced strawberries and blackberries.

  15. Pour whisked dressing.

  16. Toss lightly.

  17. Garnish with fennel fonds.

  18. Srpinkle seeds and walnuts.

  19. Serve immediately.



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