Peppery greens and thinly sliced fennel are combined with orange supremes and a citrus vinaigrette.
Directions for: Fennel and Greens Salad
Ingredients
Orange Vinaigrettecup fresh orange juice (1 orange)
3 Tbsp white wine vinegar
1 Tbsp honey
1 Tbsp minced red onion or shallot
cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Salad2 cups thinly sliced fennel, plus 2 tsp roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 - 2 cups upland cress or other peppery salad green, such as watercress or arugula
cup roughly chopped roasted, salted pistachios
cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper
Directions
Orange Vinaigrette1. In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
Salad1. In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
2. Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
See more: Appetizer, Citrus, Fruit, Nuts, Olives, Salad, Side, Vegetables