SALADS 0 comments

Fennel and Citrus Salad with Poppyseed Vinaigrette

(Serves 2 as a side)

  • 1 large bulb fennel, shaved on a mandoline
  • 3 oranges (I prefer blood oranges, but Cara Cara, Navel, or Mandarin all work well too)
  • 2 tbsp mint, roughly chopped
  • 4 tsp sherry vinegar
  • 1 tsp honey
  • 3tbsp extra virgin olive oil
  • 3/4 tsp poppy seeds
  • Kosher salt
  • freshly cracked black pepper

In a medium bowl, whisk together honey and vinegar. Continue whisking and drizzle in olive oil. Add poppy seeds and whisk to combine. Season to taste with Kosher salt and black pepper. Set aside. Slice the stem side (top) and bottom side off of oranges to reveal flesh. With either cut side of oranges on cutting board, slice off rinds (knife will be perpendicular to cutting board). Make sure to remove all pith (white membrane). Slice oranges horizontally to create circular slices. Place orange slices in bowl with dressing and add fennel and mint. Season again with salt and pepper, if desired, and serve immediately.

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