At this point in the calendar year a vibrant fresh salads can seem hard to come by. In Michigan we're still weeks away from the smell of things grown in sun-warmed dirt. This is the time of year when I sit on the couch sighing and flipping through my seed catalogs for the thousandth time.
One thing that saves me from my bouts ennui are the oranges, there are bags and bags of heirloom oranges stacked at the supermarket. If you're done simply peeling them to enjoy their deliciousness, try this salad. The onion and fennel help the orange transition beyond breakfast and snacks. It's bright without being too sweet. It's so cheerful that you should have it on regular rotation during citrus season.
Orange Fennel Salad
Serves 3-4.
Ingredients
4-5 medium oranges
Zest from 1/2 an orange
1 medium sized bulb of fennel green tops removed (I save them in the freezer for stock)
1 tablespoon fennel fronds (optional and not added in the photo above)
2 tablespoons diced red onion
2 tablespoons chopped mint
2 tablespoons olive oil
1 tablespoon honey (or sugar for vegan)
Salt and pepper to taste
STEP ONE
Cut the peel off your oranges. I find it's easiest to cut the tops and bottoms of the oranges so that they stand without tipping and then go from there. Cut oranges in half, remove any large bits of pith. A little pith is not a problem. Slice each half down the middle and the slice each quarter into 4 bitesized pieces. If you don't like this method, please go with your own style. Collect your orange slices in a serving bowl.
STEP TWO
Discard any dried out layers of the fennel and then chop the rest into thin bite sized pieces. I do not like to use a mandolin for this since I like the crunch of a slightly thicker piece of fennel. Add fennel to the oranges. Thinly slice red onion and add as well. Mix it all together.
STEP THREE
Make your dressing: combine honey olive oil and a pinch of salt. If your kitchen is as cold as mine currently is and the honey isn't mixing, just warm the dressing with a few seconds in the microwave. Pour dressing over the salad. Sprinkle chopped mint and fennel fronds on top and mix to combine. If serving it with dinner, you'll probably want a grind of pepper, but please add according to preference. Enjoy.
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