I have always enjoyed citrus-flavored salads so this Zesty Fennel Orange Salad with Citrus Vinaigrette is a special treat.
An orange is a very popular fruit but have you eaten or prepared fennel?
If not, you should.
Fennel is a vegetable that is enjoyed for it’s licorice-like flavor.
It is an imporant source of many essential nutrients including vitamin C.
It is a very good source of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus and folate.
Fennel is also is a good source of calcium, pantothenic acid, magnesium, iron and niacin.
Orange and fennel is a classic combination that creates a wonderful flavor profile.
Because these two flavors are so distinct, it is best to let them have center stage when they come together.
The zesty blend of orange zest, orange juice, lemon zest, lemon juice, lime juice, rice wine vinegar, olive oil, garlic, maple syrup and mustard makes this vegan orange fennel salad a real treat.
Clearly, the citrus vinaigrette dressing is the star of this vegan salad.
The zesty blend of orange zest, orange juice, lemon zest, lemon juice, lime juice, rice wine vinegar, olive oil, garlic, maple syrup and mustard adds up to a delectable vinaigrette.
Whenever possible, mix together the vinaigrette ingredients in advance.
Giving this combination a chance to meld makes a big difference.
Whenever adding citrus zest to a recipe, it is best to start with organic ingredients.
Also be sure to wash the fruit thoroughly and pat dry.
Zesty Fennel Orange Salad with Citrus Vinaigrette
3 organic blood oranges (or regular navel oranges), cut into thin slices with rind removed
1 organic bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
1 head organic Romaine or other leafy green lettuce
Citrus Vinaigrette Ingredients:
1 t. fresh orange zest
2 T. fresh orange juice
1 t. fresh lemon zest
1 T. fresh lemon juice
1 t fresh lime juice
1 T. fresh lime juice
¼ cup rice wine vinegar
½ cup really good extra virgin olive oil
1 T. maple syrup
2 t. Dijon mustard
1 clove garlic, finely minced
salt and pepper, to taste
Zest each piece of fruit with a microplane and add the specified amount to the bowl.
While you are at it, continue zesting the entire fruit and freeze the excess amount in a plastic bag for future use.
Another option is to collect the remaining juice from each piece of fruit and store in ice cube containers along with the leftover zest.
Combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine.
The Dijon mustard will ask as an emulsifier to bind the oil and acidic components together.
Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange.
Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste.
Have you used fennel in your recipes?
Share your thoughts and comments with us.