
If you aren’t eating immune boosting vitamins and minerals like C and Zinc, make this salad today. Both fennel and citrus fruits, like oranges, are in season right now, and both are excellent sources of vitamin C. {Funny how Mother Nature works sometimes}. Fennel’s licorice and anise flavors develop sweet notes when roasted. The dressing is very simple: minced shallots, lemon juice, olive oil, and mustard. It’s a light and tangy accent to each bite. For garnish, I roughly chopped mint and pistachio nuts; I think the fennel fronds, parsley, almonds, or walnuts would also be great. Here’s to fighting flu season!
Roasted Fennel and Orange Salad
Serves 2 – 4
- 1 medium sized fennel, white parts only, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- freshly ground black pepper
- 2 oranges, supreme {Tip: I used a navel and a pink navel for extra visual appeal, but feel to use 2 of the same kind}
- 2 cups salad greens {Tip: I used baby kale, but baby spinach, arugula, or any leafy greens would work}
- 1/4 head radicchio, chiffonade {thinly sliced}
- 1/4 cup roasted shelled pistachios, roughly chopped
- 2 – 3 tablespoons mint, roughly chopped
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1- 2 tablespooons lemon juice, to taste
- 1 tablespoon shallot, minced
- 1 teaspoon dijon or stone ground mustard
- pinch salt
Heat oven to 375ºF
- Toss fennel in oil, lemon juice, salt and pepper. Roast on a lined sheet tray for 20 – 25 minutes until tender.
- Meanwhile, while fennel roasts, whisk together ingredients for the dressing and set aside.
- Combine roasted fennel, orange supreme, salad greens, radicchio, pistachio, and mint. Lightly dress to taste.
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago
Pinned 5 years ago