Orange, Radish and Fennel Salad

March 7, 2017


Salad is one of those dishes that can sometimes be considered “boring”, but for me, salad is almost always my preferred meal of choice for lunch and more often than not, dinner. If you’re one of those people who thinks that salad is boring than I highly recommend you giving this bright, citrus and fennel salad a try. I came across this recipe while watching the Food Network the other evening and I immediately fell in love with the bright colours and the fact that this salad incorporated orange. Upon making it, I found that the anise fennel (an ingredient I don’t typically enjoy) mixed so well with zesty citrus. I also put my spin on the recipe by mixing in some thinly sliced watermelon radish which I found added a surprising spicy element (especially with the Dijon dressing). I promise you, this salad is anything but boring. 

Orange, Radish and Fennel Salad
Orange adds a zesty spin to this delicious and healthy salad.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
1401 calories
228 g
0 g
59 g
22 g
8 g
2924 g
381 g
169 g
0 g
47 g
Nutrition Facts
Serving Size
2924g
Amount Per Serving
Calories 1401
Calories from Fat 518
% Daily Value *
Total Fat 59g
91%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 381mg
16%
Total Carbohydrates 228g
76%
Dietary Fiber 25g
99%
Sugars 169g
Protein 22g
Vitamin A
308%
Vitamin C
604%
Calcium
51%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp Dijon mustard
  2. 1 Tbsp white balsamic vinegar
  3. Kosher salt and freshly ground black pepper
  4. ¼ cup extra-virgin olive oil
  5. 3 cups baby arugula
  6. 2 navel oranges
  7. 1 bulb fennel, thinly sliced
  8. ¼ red onion (ore more), sliced into thin rings (I used a mandoline)
  9. 1/2 watermelon raddish, sliced thin (I used a mandoline)
  10. 1 raddish, slied thin (I used a mandoline)
  11. 8 leaves fresh basil, cut into thin strips
Instructions
  1. DIRECTIONS
  2. 1. Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
  3. 2. Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste), radish and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.
beta
calories
1401
fat
59g
protein
22g
carbs
228g
more
Adapted from Valerie Bertinelli
The Blondielocks | Life + Style https://www.theblondielocks.com/

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