Fennel and Orange Salad
This salad is what happens when winter citrus and crunchy veggies decide to be fancy but still keep it casual. Sweet oranges, crispy fennel, golden pine nuts, and juicy raisins get tossed in a zippy citrus dressing that’ll make your sad desk lunch jealous.
Equipment
- Knife
- Cutting board
- Mandoline or sharp knife
- Small bowl
- Large bowl
- Nonstick skillet
- Immersion blender or small food processor
Ingredients
- 1 large orange
- 2 tablespoons raisins
- 1 large orange peeled and sliced thin
- 2 large fennel bulbs trimmed and thinly sliced (about 6 cups)
- 3 tablespoons pine nuts
- ½ teaspoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 1 tablespoon pumpkin seeds
Instructions
- Soak the Raisins: Juice one of the oranges and pour it over the raisins in a small bowl. Let them soak for about 10 minutes so they get nice and plump.2 tablespoons raisins, 1 large orange
- Prep the Orange: Peel the second orange, cutting off the top and bottom and removing all the bitter white pith. Slice it thin into pretty little rounds and set aside.1 large orange
- Slice the Fennel: Trim the fennel bulbs by removing the stalks, fronds, and tough outer layers. Use a mandoline (or your best knife skills) to slice the fennel super thin. Soak the slices in a bowl of cold water with a splash of lemon juice to keep them crisp and white.2 large fennel bulbs
- Toast the Pine Nuts: In a dry nonstick skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until they’re golden and smell amazing. Let them cool.3 tablespoons pine nuts
- Make the Dressing: Drain the raisins and save the orange juice. Pour the juice into a tall container. Add apple cider vinegar, olive oil, and a pinch of salt. Blend with an immersion blender or food processor until smooth and creamy.½ teaspoon apple cider vinegar, 3 tablespoons extra virgin olive oil, Salt to taste
- Assemble the Salad: Drain the fennel and add it to a large bowl. Toss in the soaked raisins and orange slices.
- Dress It Up: Pour the citrus dressing over the salad and toss gently to coat. Add the toasted pine nuts and finish with a sprinkle of pumpkin seeds for that crunchy vibe.1 tablespoon pumpkin seeds
- Serve: Serve it fresh and chilled. This salad doesn’t do leftovers well—it's a one-day wonder, so enjoy it while it’s at its peak.
