Fennel and Orange Salad with Almonds
If you're looking for a side salad for Autumn or Winter, this Mediterranean-inspired dish pairs crisp fennel with juicy oranges and toasted almonds. Simple, but elegant, it's the perfect addition to serve with grilled fish or steak.
Ingredients 9
1 fennel bulb, medium, trimmed, thinly sliced
1 orange, large, peeled and sliced into rounds
2 tbsp sliced almonds
2 handfuls mixed salad greens, washed and dried, optional
For The Dressing
2 tbsp olive oil, extra virgin preferred
2 tbsp orange juice, fresh
1 tsp lemon juice
1⁄2 tsp honey, optional, for sweetness
salt and pepper, to taste
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Method 7
Toast the sliced in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
Trim and thinly slice the . Reserve some fennel fronds for garnish if desired.
Cut the peeled into thick rounds or segments, removing any seeds.
In a small bowl, whisk together the , , or apple cider vinegar, or maple syrup (if using), and a pinch of salt and pepper until the dressing looks glossy and is well-emulsified.
On a serving plate or bowl, arrange the washed and dried (if using), then layer with and or segments.
Put the , and into a bowl and drizzle the citrus dressing evenly over the salad. Mix well, adding more salt and pepper if needed.
Top with the toasted and a sprinkle of fennel fronds (if using) for garnish.
