This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Sharp Knives, Whisk
Ingredients
1poundmixed greens
1½poundorangepeeled and segmented
2bulbfennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
4tablespoonwalnutschopped
For the vinaigrette:
1orange large, juiced
2lemon juiced
1teaspoongranulated sugar
¼cupavocado oilor extra virgin olive oil
¼teaspoonKosher salt or to taste
⅛teaspoonfreshly ground black pepperor to taste
Instructions
In a small bowl whisk together the orange juice, lemon juice, and sugar. Slowly whisk in the avocado oil. Season with salt and pepper to taste. Place the mixed greens, oranges, and fennel in a large bowl. Drizzle with vinaigrette and toss gently. Plate salad and garnish with chopped walnuts and fennel fronds.
Reheating Instructions
Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.