Monday, August 16, 2010

Fennel Salad with Orange Vinaigrette

Fennel (finocchio), an aniseed  flavoured vegetable, popular in Italian cuisine is now readily available in most major grocery stores. So if you like the flavour of licorice, you are bound to enjoy this fresh and delicate salad recipe. 

1/2 fennel bulb cored and thinly sliced
1 large navel orange cut into pieces
                                         (removing fennel core)

1/2 shallots thinly chopped

1/3 cup white balsamic vinegar

1 teaspoon Dijon mustard

2 teaspoons honey

Zest of 1 orange

Juice of 1/2 orange

2/3 cup light olive oil
salt and pepper to taste
In a small bowl add the shallots. Stir in the sugar and enough vinegar to cover the shallots. Macerating the shallots will help remove some of the bitterness. Set aside
In another bowl add the remaining vinegar, orange zest, and whisk in the mustard, honey, and salt and pepper.  Add the shallots and gradually whisk in the olive oil.
shallots and gradually whisk in the oil. Makes about a cup  and keeps well in the refrigerator. Bring to room
temperature before serving as olive oil will solidify in the refrigerator.

In a bowl, toss the fennel slices and orange pieces with some of the orange vinaigrette.  Garnish with orange zest.  Serves 2-4


  1. This is an elegant colour combination! I can imagine having this by a big window facing the sea...(for some reasons!)

  2. Hi Loong,
    Welcome to my blog and thanks for your charming comment. The sea view sounds perfect to me.