Fennel, Coriander & Orange Salad
While fennel is not a vegetable I grew up with, it is one I have come to love as an adult. Probably because it belongs to the same family as fennel seeds/saunf - a childhood favorite. This salad is a great celebration of our journey into Spring - the perfect liminal salad.
It is crisp, juicy, aromatic, and with Zesty Coriander - it has a uniquely incredible flavor.
✦ Ingredients
- ✦ 1 fennel bulb
- ✦ 2 oranges or mandarines
- ✦ 1 tbsp olive oil
- ✦ 1 heapful tsp Zesty Coriander
- ✦ A dash of salt to taste
✦ Instructions
- Wash your fennel, chop off the fennel stalks/fingers but don't throw them (the fennel fronds are great as garnish and the stalks are great for vegetable stocks or soups). Cut the bulb in half lengthwise. Remove triangular core at the root base. Chop into thin slices.
- Chop one orange's pith or skin off/"supreme" it, cut into small bite-sized juicy segments.
- Prep the vinaigrette: 1 tbsp of your favorite salad olive oil (we used Brightland's Arise to match the citrusy notes), add 3-4 tbsp of orange juice from the other orange, a dash of salt, 1 heapful tsp of Zesty Coriander PODI, Zest the orange slightly for an orange kick. Whisk it all - taste and add more juice or PODI for your preferred spice level.
- Plate and garnish with beautiful fennel fronds. Their feathery structure is a visual treat!
- Bon Appetit!
