Summer calls for something light, cool and refreshing to eat. Orange and fennel salad is the perfect summer salad to serve up on those really hot days. We had this just last week with Jim’s homemade crumbed calamari. Delicious! It’s also really good with grilled white fish, such as coral trout.
Vinaigrette
1 tbs Dijon mustard
⅓ cup olive oil
2 tbs honey
1 tbs red wine vinegar
2 tbs lemon juice
Zest of ½ a lemon
Salt and pepper
Whisk all the vinaigrette ingredients together and season to taste with salt and pepper. Set aside.
Salad ingredients
2 oranges
2 stalks celery
2 bulbs fennel
1 granny smith apple
A large handful of flat-leaf parsley leaves
Peel your oranges, cut them into segments and place them in a large salad bowl. Finely slice your celery stalks and add them to the bowl. Roughly chop your parsley leaves and add them to the bowl. Finely slice your fennel bulb (a mandoline is great for doing this) and add to the bowl. Finally, slice your apples into matchsticks and add to the bowl. Drizzle the ingredients with a few tablespoons of the vinaigrette and toss to combine the salad. Adding the vinaigrette will stop the apple and fennel from discolouring if you need to set the salad aside and wait for seafood to finish cooking.
When you’re ready to eat, roughly chop the parsley leaves and fennel fronds and add to the salad with more vinaigrette to taste. Toss to combine and serve immediately.