Mohamed Shili A vibrant recipe from Ina Garten is this Fennel Orange Salad, made with fennel bulbs, oranges, olive oil, lemon juice, and arugula. This crisp Fennel Orange Salad recipe offers a refreshing side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ina Garten Fennel Orange Salad Ingredients
- 2 pounds fennel bulbs
- 3 to 4 oranges
- 1/4 cup good olive oil
- 2 lemons, juiced
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces arugula
How To Make Ina Garten Fennel Orange Salad
- Prepare the Fennel: Start by trimming the stalks from the fennel bulbs. Halve each bulb and remove the core with a sharp knife. Thinly slice the fennel halves; if you have a mandoline, it’s perfect for this, otherwise, a sharp knife does fine.
- Slice the Oranges: Peel the oranges and cut them into thin slices. The fresher the oranges, the zippier your salad will be.
- Whisk Up the Dressing: In a small bowl, whisk together the olive oil, lemon juice, black pepper, and 1/2 teaspoon of kosher salt. This simple dressing will let the flavors of the salad shine through.
- Toss the Salad: In a large bowl, combine the sliced fennel, orange slices, and fresh arugula. Drizzle the dressing over the top and gently toss to combine. The key here is to coat every slice and leaf lightly with the dressing.
- Garnish and Serve: Finish the salad by adding a sprinkle of kosher salt if needed and garnish with the reserved fennel fronds. These add a fantastic crunch and a burst of green that makes the salad pop visually.
- Serve Immediately: This salad tastes best when served fresh, as the arugula is crisp and the citrusy notes are bold and bright.
Recipe Tips
- Boost the citrus kick: Squeeze a bit of extra orange juice into the dressing if you love a stronger citrus note that complements the fennel’s anise-like taste.
- Intensify freshness: Toss in some fresh mint leaves for a burst of freshness; this works especially well with the citrus and peppery arugula.
- Balance the sweetness: If the oranges are too tart, drizzle a teaspoon of honey into the dressing to gently balance the flavors without overpowering them.
- Make it cheesy: Add some shaved Parmesan or pecorino cheese to give the salad a rich, savory depth that contrasts nicely with the bright, fresh ingredients.
What To Serve With Fennel Orange Salad
Serve your vibrant Fennel Orange Salad with grilled salmon, rosemary roasted chicken, couscous with dried cranberries, sautéed green beans, and caramelized carrot coins.
You can also pair it with a chilled quinoa salad, a light bean soup, or enjoy it as a standalone light lunch.
How To Store Leftovers Fennel Orange Salad
Store the Fennel Orange Salad in an airtight container in the refrigerator for up to two days. Ensure the dressing is kept separate to maintain the salad’s crispness.
Frequently Asked Questions
Can I use a different type of citrus in this salad?
Yes, you can substitute oranges with other citrus fruits like grapefruits or blood oranges for a different flavor profile. Each citrus variety will add its unique taste, making the salad versatile and exciting.
What is the best way to slice fennel for this salad?
For the best texture, slice the fennel bulbs as thinly as possible. A mandoline slicer works best for achieving uniform, paper-thin slices that will blend well with the other salad components.
How do I prevent the apple from browning?
Although there are no apples in this recipe, if you’re asking in a general sense for similar salads, tossing sliced apples in lemon juice can prevent them from browning. This method works by using the citric acid in lemon juice to reduce oxidation.
Ina Garten Fennel Orange Salad Nutrition Facts
Amount Per Serving
- Calories 79
- Total Fat 2.9g
- Saturated Fat 0.4g
- Cholesterol 0mg
- Sodium 84mg
- Potassium 290mg
- Total Carbohydrate 14g
- Dietary Fiber 2.9g
- Sugars 9.5g
- Protein 1.1g
- Vitamin A 12%
- Vitamin C 65%
- Calcium 5%
- Iron 3%
Try More Ina Garten Recipes:
Ina Garten Fennel Orange Salad
Description
A vibrant recipe from Ina Garten is this Fennel Orange Salad, made with fennel bulbs, oranges, olive oil, lemon juice, and arugula. This crisp Fennel Orange Salad recipe offers a refreshing side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Fennel: Start by trimming the stalks from the fennel bulbs. Halve each bulb and remove the core with a sharp knife. Thinly slice the fennel halves; if you have a mandoline, it’s perfect for this, otherwise, a sharp knife does fine.
- Slice the Oranges: Peel the oranges and cut them into thin slices. The fresher the oranges, the zippier your salad will be.
- Whisk Up the Dressing: In a small bowl, whisk together the olive oil, lemon juice, black pepper, and 1/2 teaspoon of kosher salt. This simple dressing will let the flavors of the salad shine through.
- Toss the Salad: In a large bowl, combine the sliced fennel, orange slices, and fresh arugula. Drizzle the dressing over the top and gently toss to combine. The key here is to coat every slice and leaf lightly with the dressing.
- Garnish and Serve: Finish the salad by adding a sprinkle of kosher salt if needed and garnish with the reserved fennel fronds. These add a fantastic crunch and a burst of green that makes the salad pop visually.
- Serve Immediately: This salad tastes best when served fresh, as the arugula is crisp and the citrusy notes are bold and bright.
