Are you looking for a lighter and refreshing summer salad for lunch or dinner? Then, the Fennel and Orange Salad is the right dish for you as it is a perfect blend of the sweet and citrus flavor with the tangy salad dressing. It is a magnificent Italian banquet to really impress your family, or dinner guests. The lemon dressing of the Fennel and Orange Salad makes it an ideal option for summer lunches and dinners when majority of people prefer light and delicious dishes.
Read the easy steps given below and make a Fennel and Orange Salad to share a delicious side dish with your loved ones.
Preparation Time: 30 minutes
Serving Size: 04
Utensils: Serving Platter, Mixing Bowl, Spoon, Cutting Board, Sharp Knife
- 1/2 small red onion
- 2 large navel oranges, or blood oranges
- 1 large fennel bulb
- 6 dry-cured black olives, pitted & coarsely chopped
- 1 teaspoon minced fresh mint
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Meanwhile, take 2 fresh navel or blood oranges and cut off their ends. Take a medium sharp knife and cut the orange along the contour, removing the peel and pith carefully. Repeat the same method with the other orange.
Once you peel the oranges, cut the slices out of the oranges and remove the seeds from each slice.
Note: Make sure to remove the seeds of the oranges as they are bitter in taste and can affect the overall taste of your Fennel and Orange Salad.
After that, take a large fennel bulb, cut its root hairs and wash it thoroughly. Now, place it on a clean cutting board and thinly slice it in quarters – lengthwise. Remove the cores away from the slices of the fennel bulb, leaving a bit in place. It will help in the slices of the fennel bulb together.
In order to make the lemon dressing, catch hold of a medium mixing bowl and place 1 ½ tablespoons of freshly squeezed lemon juice.
Note: Squeezing fresh lemon juice is a simple activity. You only have to cut a fresh lemon into two equal slices and extract its juice with a wooden juicer.
Top the lemon juice with 3 tablespoons extra virgin olive oil and 1/2 teaspoon of kosher salt. Mix the ingredients with a small teaspoon until the salt dissolves in the lemon juice and the olive and emulsify well.
Top the salad with the previously prepared lemon dressing and serve.