I’m coming at you with another salad in the dead of winter but this one will take you straight to Spain or Italy in your mind while you are eating it. This Orange Fennel Salad is inspired by my trip to Portugal and Spain later this summer. It is full of oranges, fennel and greens which are all seasonal in the winter months. And, we all the know the importance of eating seasonal foods, right? If not, here is a link to my Health Benefits of Seasonal Eating post.

What You’ll Need

Mixed Greens
Oranges
Fennel
Dijon Mustard
Red Wine Vinegar
Extra Virgin Olive Oil
Olives are optional

How to Make this Orange Fennel Salad

Start by washing your mixed greens. I use a salad spinner to help with the process. If you don’t have a salad spinner, put the mixed greens into a bowl of water and swish it all around in the water. The dirt should settle to the bottom of the bowl, so skim the lettuce off the top and lay onto towels to dry.

Next, supreme the orange. Instead of me trying to explain this, HERE is a link to a website that shows you step by step how to do this. Basically you are removing the pith and membranes and you are left with beautiful orange jewels! If you just want to use orange slices, that’s ok too. You do you. I’ll never know!

Fennel

Next, cut up the fennel. I cut off the fronds from the top but save them for later. Fennel fronds are delicious. When I was in Italy last year, we hiked part of the Path of the Gods trail and our guide picked wild fennel fronds for us to eat after we had lunch at the top of the mountain. It was so good and now I never throw them away. I always include them in my salad.

“Fennel is an underused vegetable rich in minerals and protective polyphenol antioxidants like quercetin” – The Pegan Diet by Dr Mark Hyman

To cut up fennel, I start by removing the fronds and setting them to the side. Then, I remove the root end by slicing it off. Cut the fennel in half long ways and then cut each half in half again so you have four pieces. Slice diagonally into the bottom of the each piece to remove the core. Then slice each of the four pieces into matchsticks. I enjoy snacking on the fennel as I’m chopping it. My mom always says, I don’t like fennel, it tastes like licorice. I despise licorice myself but I love fennel. So, give it a try for yourself and see what you think.

Finish by making the dressing. Add 1 teaspoon of Dijon mustard, 1 T red wine vinegar and 2 T Extra Virgin Olive Oil to a bowl. Whisk it all together.

Now it’s time to build the salad. Start with the mixed greens, then layer in the oranges and fennel. I love to add Castelvetrano olives to this salad. Some almonds would be nice too. Pour the dressing over the top, sprinkle on the fennel fronds and enjoy!

This salad would be great served with a piece of grilled chicken, shrimp, salmon or flaky white fish.

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