Orange and Fennel Salad
This Orange and Fennel Salad is light, fresh, zesty and crunchy. It's so simple to make, taking just 15 minutes in total. Meaning you can have a delicious and beautiful, show-stopping salad on the table in no time at all.
Servings: 6
Calories: 94kcal
Equipment
- Chopping Board
- Sharp knife
- Glass jar
- Serving platter
Ingredients
- 4 navel oranges peeled and cut into rounds
- 2 bulbs fennel
- 2 tablespoons capers
Dressing
- 30 ml white wine vinegar
- 30 ml extra virgin olive oil
- 1 teaspoon honey
- 1 French shallot finely diced
Instructions
- To prepare the fennel, remove the top stalks, reserving the leaves, and slice off the core at the bottom. Thinly slice the fennel lengthways using a knife or mandolin. Add the thinly sliced fennel to a medium bowl.
- To make the dressing add the vinegar, olive oil, honey and diced shallot into a small jar. Season with salt and pepper, firmly fix the lid on and shake vigorously to combine. Taste and season with more salt as needed.
- Drizzle the fennel with half of the dressing and toss to combine.
- Arrange the orange slices, dressed shaved fennel, fennel leaves and capers on a large serving platter.
- Drizzle the remaining dressing over the salad and serve cold.
Notes
Storage
Store leftover salad in an airtight container in the fridge for up to four days.Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 76mg | Potassium: 174mg | Fiber: 2g | Sugar: 9g | Vitamin A: 235IU | Vitamin C: 56mg | Calcium: 43mg | Iron: 0.3mg