Last Updated on February 18, 2022 by Share My Kitchen
This salad has already become a modern classic. It’s fresh and crisp, and it’s really nice to have it for a change to the winter diet dominated by processed vegetables.
Its bright, citrus presence makes it a wonderful addition to most winter menus, or for those days we feel a bit heavy after the holiday feasts.
We know there are lots of variations – with different kinds of dressings and citrus fruits, with or without nuts or green leaves such as arugula or lettuce, or with various ingredients proportions.
Honestly, every one of them sounds fantastic! As usual, we preferred the simplest possible… until we recently tried it with baby octopus, and it was just fabulous.
Orange Fennel Salad Recipe
Preparation time: 15 minutes
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp whole-grain mustard
- 1 tbsp white balsamic vinegar
- 2 tbsp fresh orange juice
- salt and pepper to taste
For the salad:
- 2 medium-sized oranges, peeled and separated into segments
- 2 big fennel bulbs, thinly sliced
- 2 cans (4 oz/115g each) baby octopus in olive oil, grained
- or a handful of walnuts, crushed
Slice finely the fennel bulbs. Peel and cut into segments the oranges, and gently mix both in a serving bowl. Reserve 2 tbsp of the juice from the orange trimmings for the dressing.
If you decide to use it, drain the octopus pieces and add to the fennel.
In a small bowl combine all the ingredients for the dressing and whisk together until thoroughly combined. Pour over the salad, mix and serve.