We are hurtling towards summer here in Cape Town but luckily with modern day convenience it is still easy to get your hands on some fennel and oranges for this delicious Fennel Orange Salad. Granted, for us in the southern hemisphere it not quite eating seasonally but for readers in the northern hemisphere this is a great recipe to have on standby if you are in need of fresh flavours during winter.

Fennel and Orange Salad

Fennel and Orange Salad

 

Served as a starter or as an accompaniment with grilled fish or roast chicken, the Fennel Orange Salad delivers on clean and fresh flavours with crunchy textures and splashes of zesty orange. You would need a sharp knife to segment the orange and the best way to slice the fennel to the required thinness is to use a mandoline. Mandolines are not too expensive and a useful kitchen tool to have and you will use it quite often.

Fennel and Orange Salad

Fennel and Orange Salad

It is an easy salad to make with just a few ingredients but yields loads of flavour and texture. It consists of fennel, orange, some mint, a splash of olive oil and a squeeze of lemon juice and some seasoning.  Enjoy!

Fennel and Orange Salad

** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Fennel and Orange Salad

Ingredients

  • 4 large oranges
  • a squeeze of lemon juice
  • 60ml Baleia Extra Virgin Olive Oil
  • 1 tsp salt
  • 2 large fennel bulbs, trimmed and thinly sliced in 1-2mm slices
  • a handful of mint leaves
  • freshly ground black pepper to season

Instructions

  1. Use a small, sharp knife to remove the skin and pith from the oranges
  2. Cut in between the membranes to remove the individual segments (over a bowl to catch the juice) and place the segments in the bowl
  3. Add the fennel, lemon juice, olive oil and a teaspoon of salt, and toss to combine
  4. Spoon the salad on a platter, sprinkle with the mint, season with black pepper and serve immediately
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A few more of my favourite salad recipes :

Roasted Cauliflower Salad

Asian Inspired Shredded Chicken Salad

Asian Inspired Shredded Chicken Salad

Fig Salad

Fig Salad l heinstirred.com

 

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Soft Olive Oil Oatmeal Cookies
Mushroom Pizzas

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