There are a few meals I don’t think I’ll ever forget from my adventures in Europe. The first croissant I ate in Paris that was beyond light and buttery. I will always hold my croissants to the French standards from now on, which usually means I’m always disappointed. To the first time I ever had Indian food in London with my Dad and loved it.
Plus a really long list of great ones in Italy. Like the sardine pizza in Milan that was salty and garlic-y to the pesto we ate at our hometown in Vernazza while taking in the Mediterranean sea breeze.
Fennel And Orange Salad Recipe
While in Rome I had my first pasta carbonara, which was so al dente that you couldn’t even twirl the spaghetti. We’re northern Italian so this wasn’t something we ever really ate growing up. But the fennel and orange salad we had in a little restaurant.
It was down a cobble stone street in Rome in a quaint restaurant. It was another flavor profile I have yet to experience. To be honest, I was hesitant to try fennel, since I really don’t love anything licorice flavor. But, when in Rome!
No seriously, we were in Rome…
The sweetness of the orange paired with the strong anise flavor helps to balance it all out making this a dish to try if you’re also on the fence with fennel.
After arriving home I had to recreate this easy salad. It’s so simple all you do is slice up your fennel thinly and then cut your sections of the orange and save the rest of the orange to use for the dressing. The dressing is just as simple, the juice of lemon and the leftover orange, salt and pepper and a touch of olive oil.
Serve it on top of a pile of arugula and you have the fanciest salad around (and did I mention super easy?). Make this a complete meal and grill up a piece of fish or chicken breast for a light and healthy dinner.
PS My roasted root vegetable salad and my greek bowl are a must try!
Fennel And Orange Salad
Ingredients
- 1 Fennel Bulb
- 1 Orange
- 2 cups Arugula
- Salt
- Pepper
- Olive Oil
- Lemon
Instructions
- Prep your fennel by removing the bottom of the bulb and the fronds. Pull the outer layers off, and then slice thinly.
- Cut the skin off the orange and slice the sections out. Save the remaining orange for the vinaigrette.
- For the vinaigrette
- Squeeze the remaining orange into a bowl.
- Squeeze half a lemon
- Stream in olive oil (roughly 2 tbsp)
- Salt and pepper to taste.
