This fennel salad is a good way to change up your vegetable routine this winter. Fennel is a crisp, sweet vegetable with a hint of licorice that pairs well with the crisp lettuce and juicy oranges in this salad. Typically, I like fennel roasted or as a surprise ingredient in a winter pasta salad. This simple salad, however, allows fennel to be itself in a way that other recipes just can’t. The dressing adds just enough zing to bring out the flavor of the fennel without overpowering the rest of the ingredients.
Fennel Salad
Author: Rocky Mountain Woman
Ingredients
- For the dressing:
- ¼ cup extra virgin olive oil
- 1 small shallot, minced
- 3 T champagne vinegar
- For the salad:
- l large fennel bulb
- 2 oranges
- 1 head of Romaine lettuce
- ⅓ cup parsley, chopped
Instructions
- Whisk the oil, shallot and vinegar in a large salad bowl
- Slice the fennel bulb into thin slices
- Peel and section the oranges
- Chop the parsley
- Chop the lettuce and dump it in the bowl on top of the dressing
- Toss until the dressing covers the lettuce
- Add the rest of the ingredients and toss again
Hopefully, this will help you hold out until the first spring greens hit the garden and the market. If not, though, you can’t say I didn’t try.
Would you believe I’ve never used fennel in a salad or otherwise. Now I’ll have to look for it at the grocery store. Your salad looks crisp and yummy. It’s snowing here, but we need a BIG storm. How about you?
We haven’t had a good storm all year! It’s getting a bit scary because we need the water!
Thanks for stopping by!