Spring is in the air, we can feel it, because we’re craving fresh light salads, such as this aromatic shaved fennel with sweet orange segments over romaine for an excellent tasting Fennel Orange Salad {Insalata di Finocchio e Arancia}. To top it off, we’ve made a tangy orange and lemon vinaigrette to dress and compliment the salad.
Gone are the cravings for hearty dishes. Instead, we’re looking forward to making grilled fish( pesce alla griglia), grilled chicken (pollo o gallina alla griglia), grilled meat (carne alla griglia) and last but not least, grilled vegetables (verdure alla griglia). If you’re wondering why I’ve also stuck in the name
If you’re wondering why I’ve also used the name gallina for chicken, it’s because growing up I only heard chicken referred to as “gallina.” Although in Italy, a young chicken is referred to as “pollo,” which is ideal for grilling, and once the chicken gets older and is laying eggs, it’s called “gallina,” which would be ideal for making a good brodo. In fact, there’s a saying in Italy — Una gallina vecchia fa buon brodo {An old hen makes a good broth}.
It was easy coming up with the idea to make this Fennel Orange Salad. Everywhere we turn we see tree branches loaded with beautiful oranges, grapefruits, lemons and limes. Some of the limbs are bent over, almost touching the ground, from the weight of their fruit. The Farmers Market bins are filled to the brim with citrus fruit as well as countless varieties of lettuce, spring peas, new potatoes, asparagus, fennel, etc.
When I spotted the fresh romaine, I thought it would add a great crunch to the Fennel Orange Salad I wanted to make. As my Honey and I wandered the aisles checking out all the fresh produce, we could smell the sweet scent of fresh-picked strawberries. Close to here is a place called Plant City, Florida, which is known as the winter strawberry capital of the world. I can’t wait to pick up several quarts of those delicious ruby red berries next time we’re in the market.
To add to our citrus inspiration, my sweet sister-in-law sent us two boxes filled with grapefruit and lemons from her trees in Arizona. My Honey and I can’t believe how delicious her fruit is. How we wish we had access to this type of citrus fruit year round. Lemons typically can be quite acidic but both her grapefruit and lemons, we find, are very mild. We don’t know their variety, but we do know we’ll be enjoying lemon vinaigrette dressing and delicious lemon recipes for quite a while. What happened to the grapefruit? We ate ALL of them. 🙂
We don’t know their variety, but we do know we’ll be enjoying lemon vinaigrette dressing and delicious lemon recipes for quite a while. What happened to the grapefruit? We ate ALL of them. 🙂
Getting back to the Fennel Orange Salad, it’s very easy to put together and we assembled it ahead of time. Just washed and tore the romaine leaves then spun them dry. We Peeled two oranges — we did this with a knife being careful to remove all the bitter pith. We cut out the segments — they looked so beautiful! You can use this technique for any kind of citrus fruit.
If you want to see how to do it, there is a really good tutorial here from Fine Cooking. We shaved the fennel into thin slices and we slivered the purple onion. Before serving, we sprinkled some slivered almonds on top to add a delicious crunch. We decided to add tarragon to the vinaigrette, this lent a little bit more of the mild fennel/licorice taste to the dressing. This vinaigrette can be used for countless salads that include fruit — right now I’m thinking spinach and those luscious strawberries 🙂
Fennel Orange Salad is a perfect first-course {primo} or side {contorno} and it goes well with any meat dish. What a nice way to welcome spring {benvenuto primavera}.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Fennel Orange Salad {Insalata di Finochio e Arancia}
Ingredients
- 1/4 cup fresh orange juice
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 1 Tablespoon chopped fresh tarragon
- Salt and pepper to taste q.b.
- 4 cups torn romaine leaves
- 2 cups shaved fennel bulb
- 2 cups fresh orange segments
- 1/4 cup slivered purple onion
- 1/4 cup slivered almonds
- Fennel fronds -- garnish**
Instructions
- Whisk together the orange juice, lemon juice, olive oil, a nd tarragon; season with salt and freshly ground pepper
- Place one cup of romaine leaves on each plate and divide the orange, fennel, onion, between the four plates. Sprinkle with the almonds and splash each serving with the vinaigrette and serve immediately. You can make up the salad ahead of time and then dress the salad just before serving.
Notes
- **The fennel fronds are edible. They have a mild licorice taste.
Nutrition
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Kelly @ Trial and Eater says
February 23, 2017 at 1:09 pmI’ve been looking for more ways to use fennel, this is a great idea! Looks so fresh and healthy.
Marisa Franca says
February 23, 2017 at 3:32 pmHello, Kelly. I don’t believe you’ll be disappointed in the salad. It tastes so good and springlike.
Jenna says
February 20, 2017 at 4:49 pmAhhh I can’t wait for the warmer weather to be here to stay. Ready for days of light fare like this salad.
Marisa Franca says
February 20, 2017 at 5:14 pmI agree with you, Jenna! There is something so refreshing about a salad with citrus.
annie@ciaochowbambina says
March 17, 2016 at 5:34 pmOh, how I’d love to sit at your table and share in this bright and beautiful salad! Can you believe I’ve never had fennel? I need to change that, STAT! I’m jealous of all the gorgeous citrus you have surrounding you! Our trees are still missing their leaves! Oh well, I’ll just dream of your Florida sunshine and bursting fruit trees!
Marisa Franca says
March 18, 2016 at 7:52 amI wish you were at our table!! We love sharing our food with friends and family. And Annie, once you taste fennel you’ll love it!! It took me a long time before I started to use it. Now I want to find as many recipes as I can and included it. Have a wonderful weekend! Abbracci!
sue|theviewfromgreatisland says
March 15, 2016 at 7:58 pmI adore this salad, the flavors, the colors — and even the name (in Italian) is so gorgeous!
Marisa Franca says
March 16, 2016 at 6:49 amHi Sue! It all sounds better in Italian, doesn’t it? 🙂
Ciao Chow Linda says
March 15, 2016 at 11:38 amOh how I love fennel and orange salads and yours is a visual treat. How wonderful of your sister-in-law to send you that bounty. I have a teensy indoor lemon plant that just sent out a couple of new blooms — filling the room with fragrance. But to live in a place where they grow in abundance – oh how lovely to be able to pick them off the tree.
Lisa at celebrate creativity says
March 14, 2016 at 10:01 pmHi Marisa, your salad looks so fresh and light and delicious. Wonderful mix of ingredients. It’s a simple combo too, which is right up my alley.
Also, glad I stopped by because I can never remember how to spell “vinaigrette”-lol.
Have a great week.
Marisa Franca says
March 15, 2016 at 7:17 amHi Lisa! I know about the spelling of “vinaigrette”. The first few times I used it I had to keep looking up the spelling 🙂
Sarah says
March 14, 2016 at 6:10 pmI’m a big fan of fennel. Beautiful salad. 🙂 Rated recipe full stars!
Marisa Franca says
March 15, 2016 at 7:16 amThank you Sarah! I’m a big fan of fennel too and I’m determined to use it more 🙂
peter @feedyoursoultoo says
March 14, 2016 at 5:42 pmWe do not use fennel enough. It goes so well with the oranges.
Marisa Franca says
March 14, 2016 at 5:55 pmI agree Peter! I can’t figure out why we don’t use it in more recipes — it is delicious raw and cooked. I’m definitely going to use it more often. Thank you for commenting.
Shelby @ Go Eat and Repeat says
March 14, 2016 at 5:27 pmYou have a nice sister in law! I’m with you- I’m all about lighter fair these days. After all, it’s almost swimsuit season!
Marisa Franca says
March 14, 2016 at 5:58 pmHi Shelby! I do have a nice sister-in-law! In fact I think of her more as a sister than an in-law. And light salads with a little protein will get us into those swimsuits we want 🙂
Ari Omipi says
March 14, 2016 at 5:12 pmOH WOW! This is such a great example of a vegetarian dish that even my vegan friends would love. I love citrus fruits in salads too so this might just be my go-to when I see them next 🙂
Marisa Franca says
March 14, 2016 at 5:59 pmHi Ari! I’m sure your began friends will love this. Let me know if you make this for them, how they like it?? Have a great week.
Jovina Coughlin says
March 14, 2016 at 9:50 amLove oranges and fennel together. My Meyer lemons are all gone for this year, but I am sure this recipe will be enhanced by them next year. However, I will not wait until then to make your recipe. Your photos are gorgeous Marisa.
Marisa Franca says
March 14, 2016 at 6:02 pmHi Jovina! Thank you for reinforcing my photography attempts. 🙂 Meyer lemons must be early?? We have some fruit trees here but I’m not sure about the fruit. In fact I’m not sure if they’re oranges, lemons, or limes. They do need some TLC.Let me know how you like the salad. We really liked the vinaigrette.