Orange Fennel Salad with Toasted Fennel Vinaigrette
by Toni Fiore author the VegEZ e-cookbook
Fennel has such a lovely flavor it’s a shame it isn’t used more often. I love it roasted and raw and paired with just about anything! Fennel becomes soft and sweet when roasted yet maintains it’s crunchy texture in salads longer than just about anything! For kids, or anyone really, new to fennel a simple fruit salad like this is a great place to start. Fennel pairs amazingly well with sweet oranges. I prefer a lighter dressing like the vinaigrette in this recipe, however feel free to use your own favorite.
1 tsp Fennel Seeds
3 T Olive Oil
1 T white wine vinegar
1/2 t Sea Salt, or to taste
1 medium Fennel Bulb
Thinly slice the fennel bulb. Reserve fronds.
A few rings of thinly sliced red onion, or chopped fresh parsley (optional).
Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.
Toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
Combine ground fennel seeds, olive oil, vinegar, and sea salt in a small bowl and whisk to mix.
Layer orange slices and sliced fennel bulb on serving plates. Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.
Another option for salad – Layer in a lot more arugula to have a more greens-heavy salad. The pepperiness of the arugula compliments the sweet oranges and anise fennel