Orange and Fennel Salad Recipe

fennel bulb

🥗Healthier: celery

💰Cheaper: cabbage

Celery provides a similar crunch and freshness at a lower cost.

toasted almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutty flavor while being lower in calories.

Pop off the leaves of the endive and place them on a plate as the base.

Cut off the root end of the fennel bulb and remove the fronds, saving them for garnish.

Slice the fennel bulb in half and make thin slices using a mandolin or sharp knife.

Garnish the endive with the thin slices of fennel.

Sprinkle thinly sliced Vidalia onion on top of the fennel.

Wash and slice the tops and bottoms off the Easter egg radishes, then slice them thinly using a mandolin or knife.

Segment the Kara-Kara oranges by cutting off the top and bottom, removing the membrane, and popping out the segments.

In a bowl, combine white wine vinegar, orange zest, and juice from the segmented oranges to make the vinaigrette.

Add extra virgin olive oil, salt, and black pepper to the vinaigrette and whisk together.

Add the orange slices to the salad just before serving to prevent sogginess.

Top the salad with Marcona almonds and the saved fennel fronds for garnish.

Slice and add avocado on top of the salad before dressing it with the vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary