Orange Fennel Salad
Orange, fennel, and onion salad tossed with lemon juice and extra virgin olive oil, and topped with fennel fronds and flaky sea salt.
- 2 medium Cara cara oranges segmented or sliced into ½" discs
- 2 medium Blood oranges segmented or sliced into ½" discs
- 1 large Navel orange segmented or sliced into ½" discs
- ¼ cup Pignoli, aka pine nuts toasted
- 1 medium Lemon juiced
- 1 small Onion halved, and thinly sliced
- 1 large Fennel bulb and fronds thinly sliced
- ¼ cup Extra virgin olive oil
- 1 teaspoon Flaky sea salt
Slice the fennel bulb lengthwise, then slice thinly, crosswise. Chop the fennel fronds and set aside. Slice the onion in half, and slice each half thinly.
Toss the onion and fennel together and place on a serving dish. Layer the orange slices on top of the fennel and onion slices.
Drizzle the lemon juice and extra virgin olive oil on top of the fennel, onion and orange mixture.
To a dry, small pan, add the pignoli nuts and toast over low heat (about 3-5 minutes) paying close attention to not let them burn. Remove from the pan once fragrant and light golden brown.
Once the pignoli nuts are cool, sprinkle on top of the orange fennel salad.
Top the salad with the chopped fennel fronds and flaky sea salt. Serve immediately.
- While this salad travels well, I would suggest waiting until you are about to serve before topping with the flaky sea salt. The salt has a tendency to dissolve into the oranges and waiting until ready to serve will ensure that the flaky sea salt texture is intact.
- You can substitute any type of oranges for this salad, or use just one type. For a less sweet version, try adding in some grapefruit slices.
- Some variations include oil-cured olives, fresh mint, or fresh basil. Feel free to experiment!
Calories: 262kcal | Carbohydrates: 25.7g | Protein: 3.1g | Fat: 18.7g | Saturated Fat: 2.2g | Sodium: 584mg | Potassium: 382mg | Fiber: 4.8g | Sugar: 16.4g | Calcium: 16mg | Iron: 2mg