Have you ever added fennel to a salad before? This Fennel Orange Salad with Sweet Mustard Dressing will help you to detoxify, cool down and boost your digestion at the same time. Raw fennel is incredibly rich in vitamins and minerals, especially vitamin C, potassium and calcium. It has a subtle anise flavor that combines really well with the sweetness of fresh oranges and the spicy flavor of mustard greens. Bon appétit!
Fennel Orange Salad with Sweet Mustard Dressing
SERVES: 2 people
EQUIPMENT: chef knife, cutting board, small + large mixing bowl, mandolin (optional: to slice the fennel)
INGREDIENTS:
Fennel Orange Salad
1 small fennel bulb, trimmed & finely sliced
1 large orange, peeled & finely sliced (keep the peel for the dressing)
3 large handfuls of mustard greens (or radicchio/kale)
½ ripe avocado, thickly sliced (optional)
Sweet Mustard Dressing
¼ cup of orange juice, freshly squeezed
½ tablespoon of sesame oil
1 tablespoon of Dijon mustard
1 teaspoon of date paste
1 teaspoon of light ‘Shiro’ miso
1 teaspoon of red onion, minced
¼ teaspoon of orange zest
DIRECTIONS:
- Combine orange juice, sesame oil, mustard, date paste, miso, red onion and orange zest in a small mixing bowl. Whisk into a smooth dressing.
- Combine fennel, orange and mustard greens in a large mixing bowl or combine them on two large plates.
- Pour a part of the dressing on top of the salad and serve the rest of it on the side.
- Garnish with extra orange zest, freshly ground black pepper and sesame seeds to taste.
JULIE’S TIPS & TRICKS:
- This fennel & orange salad will stay fresh in an airtight container in the refrigerator for at least 2 days. The dressing will last at least 5 days if you store it separately.
- Feel free to adjust this recipe and replace the orange with other citrus fruits like tangerine, pomelo, minneola, sweet grapefruit…
Now I would love to hear from you! Which vegetable would you like me to use in my next salad recipe? Let me know by leaving a comment down below.
