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Shaved Fennel and Orange Salad Recipe

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4 from 4 reviews

A refreshing and vibrant Shaved Fennel and Orange Salad featuring a mix of baby greens, thinly sliced fennel and red onion, juicy citrus segments, and sweet pomegranate arils, all tossed in a bright orange and white balsamic vinaigrette.

Ingredients

Salad

  • 1 cup mixed baby salad greens
  • 2 cups baby arugula
  • 1-2 cara cara oranges
  • 1-2 blood oranges
  • 1 navel orange
  • 1 large pomegranate, arils removed
  • 2 fennel bulbs, cut into very thin slices
  • 1/2 small red onion, cut into very thin round slices

Dressing

  • 1 tablespoon white balsamic or white wine vinegar
  • 1 tablespoon fresh squeezed orange juice
  • 2 teaspoons orange zest
  • 4 tablespoons olive oil
  • 1 tablespoon chopped mint or parsley
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon honey

Instructions

  1. Prepare the dressing: Combine white balsamic vinegar, fresh orange juice, orange zest, olive oil, salt, pepper, honey, and chopped mint or parsley in a small mason jar. Shake well until all ingredients are blended smoothly. Refrigerate to let the flavors meld while you prepare the salad.
  2. Wash the greens: Rinse the mixed baby salad greens and baby arugula thoroughly under cold water, then dry them using a salad spinner or clean kitchen towels. Set aside.
  3. Supreme the oranges: Remove the peel and pith from each orange by slicing off the top and bottom, then carefully cutting away the peel around the middle. Slice the oranges into rounds or segments, removing any seeds for a clean presentation.
  4. Slice the fennel: Using a sharp knife or mandoline slicer, cut the fennel bulbs into very thin slices, almost shaved, to retain a delicate texture and flavor.
  5. Slice the red onion: Cut the half small red onion into very thin slices. Separate the onion slices into individual rings for easy layering in the salad.
  6. Assemble the salad: On a large serving platter or shallow salad bowl, create layers starting with the mixed baby greens and arugula, then add the onion rings, followed by the shaved fennel, and orange slices. Repeat layering until all ingredients are used. Top the assembled salad with the fresh pomegranate arils for a burst of color and sweetness.
  7. Serve with dressing: Drizzle the chilled dressing over the salad just before serving or serve on the side for guests to add to taste.

Notes

  • Using a mandoline slicer helps achieve paper-thin fennel slices for a delicate texture.
  • The salad is best served fresh to maintain crispness and vibrant flavors.
  • Adjust the amount of salt and honey in the dressing to suit your taste preferences.
  • For a nutty crunch, consider adding toasted almonds or walnuts as a garnish.
  • This salad pairs well with grilled chicken or seafood for a complete meal.

Find it online: https://simpleplatter.com/shaved-fennel-and-orange-salad-recipe/