Wintry Fennel & Orange Salad
Easy, beautiful, healthful and delicious. The perfect side dish to brighten up a cozy winter dinner.
Last week on the blog, I outlined my Keys for Keeping Your Health and Happiness During the Wintertime – you know, some simple life hacks for driving out those winter blues. In it, I talked everything from hygge to happy colors to eating seasonally. Several people reached out to me about the winter meal mentions, especially this one: a raw fennel and orange salad. I guess it does need some explaining after all!
When we think winter meals, we tend to think of warm (and often heavy) roasts, soups, stews, etc. And I’m all for this. The idea of eating warm cooked foods for nourishment dates back to the ancient world with Ayurveda, and probably before. But among all the heavy foods, there’s something irresistibly satisfying about a crisp, fresh and bright outlier to mix things up on any winter plate.
This year around Christmas at the cabin, my brother-in-law whipped up a recipe for a raw fennel salad with a fresh-squeezed-orange-based dressing. He paired it with a crispy salmon, sautéed broccolini and roast potatoes (my sister sous-chef’d!).
Juicy, fresh, crisp, bright, beautiful, sweet, balanced. Mmm! I enjoyed the salad so much that I’ve been inspired to toy around with my own recipes ever since. And here, friends, is the result. I hope you enjoy!
Fennel:
If you’re unfamiliar, fennel is an aromatic, hearty herb originally found in the Mediterranean, but it grows around the world today. All parts of the plant – bulb, stalks, leaves and even flowers can be eaten and have a flavor similar to that of anise. But don’t be scared off – if you’re not an anise or black licorice person, I think you’ll still enjoy fennel. I find the flavor to be subtle, balanced and…yum! It’s also a great source of fiber as well as many vitamins and minerals including Vitamin C, Folate and Potassium.
Ingredients:
Yield: four side servings
1 Large Fennel Bulb (make sure you get one with stalks and greens attached)
1 Tbsp Fennel Greens, coarsely chopped
3 Large Navel Oranges
1 Scallion, thinly sliced
1 Tbsp Extra Virgin Olive Oil
1 Tbsp White Wine Vinegar
Salt and Freshly-Ground Black Pepper to taste
Directions:
Prepare the Fennel Slices: After fennel has been washed, trim off stalks and set aside (we’ll be using the greens in a bit). Slice off the tough portion at the root. Slice lengthwise and then into quarters. Discard outermost layer and core. Slice quarters lengthwise to create very thin strips. I like the strips about as thin as I can get them with my knife – too thick, and they are just a little too tough to enjoy. If you prefer ultra-thin, you can shave the fennel instead with a mandolin.
Prepare the Orange Segments: Slice off both ends of the orange with a sharp knife. Remove remaining peel and pith by repeatedly slicing away sections, running knife end-to-end while following the natural shape of the orange as best you can. All areas of the orange should have flesh exposed at this point. Carefully slice along each side of the membranes toward the center of the orange, removing segments as you go.
In a medium mixing bowl, whisk together extra virgin olive oil, white wine vinegar, salt and pepper. Add sliced fennel bulb, orange segments (some of the residual orange juice is great too!), and scallion. Toss to combine. Top with fennel greens and serve alongside your favorite winter main.
Customize:
Like a little heat? Add some red pepper flakes! (I do this depending on who I’m serving to.)
If you want to make this a green salad, try adding a few handfuls of arugula, and up the oil and vinegar.
I’d love to hear what you think in the Comments section below. Tried it and loved it? Let me know by posting on Instagram and tagging @nattieupnorth.
