Fennel and Orange Salad
Somehow Spring completely skipped Washington DC this year. It was 55 and crappy and two days later it was 90 degrees with 100% humidity. And it appears it’s going to stay that way. I’ve been experimenting with a few light salads in an effort to defeat the absolute sweat-fest that is happening outside.
This fennel and orange salad fit the bill just fine.
This was a really simple salad that only required three main ingredients. It takes about 5-10 minutes to make (although it is better if you make it an hour or so in advance). It is completely refreshing.
Fennel and Orange Salad
Yield: Serves 4-6.
1 Pound fennel, approximately 2 medium-sized bulbs
1 lime, juice only
Pinch of salt
2 tablespoons fresh chopped cilantro
1) Chop off the tops from the fennel and slice the roots off. Slice bulb in half lengthwise. Pop out the center core section which can be a bit fibrous. Then slice the sections as thin as possible.
2) Add the fennel slices to a bowl with juice of a lime and orange.
3) For the orange, peel them and then cut the 1/4 inch slices. Cut those slices in half to make them easier to eat.
4) Toss everything together with the cilantro and serve immediately or let marinate for a few hours.
Serve with any seafood.
Recipe from How to Cook Everything.
So… I bought tangelos instead of oranges. I’m not really sure how I did that and didn’t recognize it until I got home. It’s cool though, you can use either. It is a bit sweeter with tangelos.
The recipe for this couldn’t be easier.
Fennel may seem a bit intimidating if you’ve never prepared it before, but it is really simple. Chop off the top and root of the bulb, then slice in half lengthwise. Pop out the center core section of the fennel and then slice the sections as thin as you can get them. If you have a mandoline, this will be even easier.
Add these fennel sections to the juice of one lime and one orange. The other two oranges you want to prepare like this.
Once you have the circular wedges, I chopped them in half again just to make them a bit easier to eat. Toss this all together with the cilantro and the fennel and let that marinate for as long as you want (up to 12 hours would be just fine).
I made up a quick batch of couscous and also pan-seared a section of wild-caught salmon to finish off this salad.
This is one of those salads that you can make in just a few minutes, but leaves you feeling refreshed and good to go. I have a suspicion that this salad, maybe chopped a little finer, would also be awesome on a fish burger of some sort (tests pending).
Definitely give this a shot if you are looking to beat the now Summer heat.