Make This Quick & Simple Fennel and Orange Salad

Fennel and orange salad is a quick and delicious salad to serve at the height of the season for luscious oranges.

Did you always eat your greens?

As a kid, I wouldn’t even gaze in the direction of vegetables.

You will never find them on my plate.

My dad had to resort to bribery to get us to eat even one leaf of malunggay.

ONE TINY LEAF.

I would place the tiny malunggay leaf onto my spoon and pile a ton of rice on top of it. And even that wouldn’t mask the taste for me. I would already be nauseated at the thought of eating a green leaf.

But since in return we would get some ice cream, I would force it down.

Ironic, huh?

Something unhealthy in exchange for forcing down a leaf so small.  I wouldn’t even get any health benefits from it.

If I had known of the health benefits of malunggay, or moringa, then, I think I still wouldn’t eat it.

Vegetables are good!

But, when I joined the workforce, I realized I needed to eat vegetables for my health.

And surprisingly, my taste buds had adapted and I am able to enjoy some vegetables now.

I am still a picky eater, but some vegetables are better than none at all, right?

Then I sampled fennel.

I never came across fennel in the Philippines.

When I moved to Europe, I noticed rows of fennel in the supermarket. I needed to buy and try it!

Since I have never eaten it before, I searched for a recipe to use it in.

I prepared oven-roasted salmon with fennel.

And I DID NOT ENJOY IT AT ALL!

The fennel tasted too bitter, and because the salmon was laid on a bed of sliced fennel, its taste became affected as well.

So I didn’t attempt to cook with it again.

And then I tasted this shaved fennel and orange salad.

Late last year a friend of mine raved over a shaved fennel salad.

She urged me to give it a try and promised me that with the dressing and the oranges, the fennel wouldn’t be too bitter.

So I tried it, and have been making it ever since!

Everyone I’ve introduced it to love it as well and have asked me for the recipe.

So I would like to share the recipe for you as well.

Fennel and orange salad is very simple to prepare, the hardest part is slicing the fennel.

You need to slice the fennel very thinly, and it is best done with a mandolin.

But please be very careful when using the mandolin! I made it for friends last December and I was so entertained by our conversation, I did not pay attention to my task of slicing the fennel. I lopped off part of my baby finger!!

Anyway, here’s how to prepare fennel and orange salad:

Tweety

Serves 2-4

Make This Quick & Simple Fennel and Orange Salad

A quick and simple fennel salad with orange segments.

10 minPrep Time

10 minTotal Time

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Ingredients

For the salad, you will need:
• 1 medium fennel, sliced very thinly (a mandolin is the best tool for this) and pick out the fronds as well
• 1 to 2 oranges of choice (I normally use clementines or blood oranges), peeled and sectioned
• A handful of pomegranate arils, optional
For the salad dressing, you will need:
• 1 ½ tablespoons extra virgin olive oil
• ½ tablespoon white balsamic vinegar
• ½ teaspoon honey
• Pinch of salt
• Pinch of ground pepper
• Pinch of Italian herbs or oregano

Directions

1. Arrange the fennel on a large plate or small salad bowl.
2. Top with the orange segments.
Make the dressing:
3. In a small bowl, put in all the ingredients for the salad dressing.
4. Use a small whisk or fork to emulsify the dressing.
5. Pour the dressing over the fennel and oranges.
6. Scatter some pomegranate arils, if using and top with the fennel fronds.
7. Serve and enjoy!

Notes

TIP: To get the honey out of your measuring spoon easily, use that spoon to measure the oil first, then the honey. It should then slide out neatly.

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