Summer freshness salad. Perfect during a heatwave or after a dip in the pool!
Fennel and Orange Salad Recipe
Servings
- Serves: 4
Preparation Time
- Prep Time: 20 minutes
- Marinating Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Salad:
- 1 Orange
- 2 Blood Oranges
- 1 Red Onion
- 1 Fennel Bulb
- 1 Red Endive
- Maldon Salt
- Freshly Crushed Black Pepper
- ½ cup Olives, halved
For the Dressing:
- ⅓ cup ELANTHÓS Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Vrionis Balsamic Glaze
Instructions
- Prepare the Ingredients:
- Thinly slice the red onion into circles.
- Peel the orange and blood oranges, then slice them into circles.
- Trim and thinly slice the fennel bulb.
- Roughly chop the red endive.
- Marinate the Oranges and Onions:
- Arrange the red onion slices on a plate and season with Maldon salt and freshly crushed black pepper.
- Layer the orange and blood orange slices on top of the onions. Season again with a pinch of salt and pepper.
- Allow the mixture to marinate for 15 minutes.
- Combine the Salad:
- In a large bowl, combine the chopped fennel and red endive.
- Add the marinated oranges and onions.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, Dijon mustard, and balsamic glaze until well emulsified.
- Assemble the Salad:
- Pour the dressing over the salad mixture in the large bowl.
- Toss everything gently to ensure even coating.
- Add the halved olives and give the salad a final gentle toss.
- Serve:
- Transfer the salad to a serving dish and enjoy immediately.
This improved recipe ensures clear instructions and a balanced combination of flavors. Enjoy your fennel and orange salad!
