Orange & Fennel Salad

Wonderfully refreshing, a great side dish or a delicious light summer meal: that's my orange and fennel salad with red onion and lamb's lettuce.

A great accompaniment to fish

That's how this salad came about for me: I was looking for a side dish to go with my Red snapper with parmesan and pine nut crust . This fish dish was a bit heavy due to the butter and cheese it contained, so a refreshing, fruity salad was just what I needed.

Funnily enough, I've never eaten fennel because I don't really like it. Or didn't like it. When it's too strong, I find the taste of fennel horrible. But I decided to give it a try here because it just seemed like such a perfect combination in my head. And lo and behold: even though fennel is really distinctive, I was very taken with it. Fresh fennel doesn't have too strong a fennel flavour. Maybe I was always put off by fennel tea. In any case, it's a perfect combination with the tart-sweet oranges.

I used quite small oranges, but that has no deeper meaning. These organic oranges were simply small when I bought them. Most of them are blood oranges, which of course adds even more colour to the plate. But it doesn't matter whether you use blood oranges or normal oranges. They should just have a certain sweetness, otherwise I recommend sweetening the dressing a little more. After all, the salad shouldn't taste too sour.

Of course, you can add any green salad on top. Rocket also works really well. If you like bitter flavours, then a nice Lollo Rosso is also a good choice.

A perfect Summer salad

This salad is ideal for summer, when it's hot and nobody really wants to eat anything. It's light and refreshing. To make it more of a main course, you could add some freshly roasted croutons, for example. Fried halloumi or smoked fish would also go well with it. Just try it out and see what you like best. Don't forget to serve it with a few slices of fresh baguette or ciabatta. Simply delicious and pure Italian holiday feeling!

Orange & Fennel Salad

A wonderfully refreshing salad with beautiful colours, garnished with red onion and lamb's lettuce. Perfect as a side dish with fish or as a light summer treat.

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Preparation time 20 minutes mins

Servings: 2 people

Dish: Salad

Cuisine: International

Ingredients Method

Ingredients

  

• 4 oranges small
• 1/2 Fenchel
• 1 red onion small
• 1 handful lamb's lettuce
• coarsely ground pepper

Dressing

• 1/2 orange its juice
• 1 table spoons red wine vinegar
• 1 table spoons olive oil
• 1 tbsp. lemon oil, alternatively: grated lemon zest
• 1/2 tbsp. honey

Method

 

1. Cut off the tops and bottoms of the oranges. Then peel the oranges with a knife, removing all of the white pith.

   Slice the peeled oranges and remove the seeds.
2. Cut the fennel and red onion into very thin slices.
3. Arrange the orange, fennel and onion slices on a serving plate.
4. Mix all the ingredients together to make the dressing. To help the honey dissolve, heat the liquid ingredients in the microwave for 15 seconds.
5. Spread the dressing over the arranged vegetables.
6. Finally, sprinkle the lamb's lettuce over the top and grind some fresh pepper over it.