What is Fennel?
Let’s start with fennel, the star of this dish. Fennel, with its bulbous base and dainty fronds, is a bit of an unsung hero in the vegetable world. Its slightly sweet, anise-like flavour adds a unique twist to any dish. When thinly shaved, it brings a delightful crunch that pairs beautifully with the softness of the oranges. Preparing it is a breeze: just slice it thinly (a mandoline slicer works wonders here), and you’ve got the perfect base for our salad.
How Do You Make Vinaigrette?
No salad is complete without a dressing, and this citrus vinaigrette is a showstopper. It’s all about balance and emulsification. Start with some Dijon mustard and white wine vinegar, then add in the juice and zest of a naval orange for that citrusy kick. Blend in minced shallot, garlic, thyme, honey, and a mix of olive and canola oils. The trick is to blend everything until smooth, creating an emulsion that’s both tangy and sweet, perfectly complementing the fennel and orange.
What is a Parmesan Petal?
To elevate this salad even further, we add parmesan petals and toasted almonds. Parmesan petals are simply thin shavings of Parmesan cheese – use a vegetable peeler to create these delicate, flavour-packed additions. As for the almonds, toast them lightly in a dry pan until they’re golden and fragrant. This not only enhances their flavour but also adds a delightful crunch that contrasts beautifully with the softer textures in the salad.
Putting The Salad Together
To assemble, mix the arugula with the shaved fennel, orange segments, parmesan petals, and those toasted almonds. Drizzle your homemade vinaigrette over the top, toss gently, and voilà! You have a salad that’s not only a feast for the taste buds but also a visual treat with its array of colours and textures.
Conclusion
This Fennel and Orange Salad is more than just a dish; it’s a celebration of flavours and techniques that come together to create something truly special. Whether you’re hosting a dinner party or just looking to spruce up your lunch routine, this salad is sure to impress. Bon appétit!
Equipment
- Sharp knife
- Mandoline slicer (optional)
- Mixing bowl
- Blender or food processor
- Measuring cups and spoons
Ingredients
- ½ bulb fennel thinly shaved
- 142 g arugula
- ¼ cup parmesan petals
- 2 tbsp toasted slivered almonds not sliced
- Fennel fronds for garnish
- 2 naval oranges segmented and segments cut in half
For the Citrus Vinaigrette:
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- Juice and zest of 1 naval orange
- ½ shallot minced
- ½ clove of garlic minced
- ¼ tsp thyme leaves
- 2 tsp honey
- Juice of half a lemon
- 2 tbsp olive oil
- ¼ cup canola oil
- Salt and pepper to taste
Instructions
- Prepare the fennel by shaving it paper-thin using a sharp knife or a mandoline slicer. Soak the shaved fennel in ice water, then drain well.
- To make the citrus vinaigrette, combine Dijon mustard, white wine vinegar, orange juice and zest, minced shallot, minced garlic, thyme leaves, honey, lemon juice, olive oil, and canola oil in a blender or food processor. Blitz until smooth. Season with salt and pepper to taste.
- In a large mixing bowl, combine the arugula, shaved fennel, fennel fronds, toasted slivered almonds, orange segments, and parmesan petals.
- Add 2 to 3 tablespoons of the citrus vinaigrette to the salad. Toss well to combine.
- Serve immediately, garnished with additional fennel fronds if desired.
