Ingredients
Salad Ingredients
- 1 fennel bulb (topped and tailed, sliced thinly like an onion; fronds reserved)
- 2 oranges (or grapefruit, tangelos, or a mixture; chopped into quarters, peeled, and segmented)
- 2½ cups green salad (e.g., arugula, baby spinach, or mixed leaf salad)
- ¼ cup fresh mint (about 10 to 15 leaves, washed and chopped)
- ¼ cup parmesan cheese (shaved)
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (or vinegar)
- 1 teaspoon honey
Instructions
- Prepare the salad ingredients: Thinly slice the fennel bulb and reserve the fronds. Peel and segment the oranges or other chosen citrus fruits. Chop the fresh mint leaves.
- Combine salad components: In a very large bowl, toss together the fennel slices, chopped fennel fronds, orange segments, green salad leaves, chopped mint, and shaved parmesan cheese.
- Make the dressing: In a small bowl or jug, whisk together the extra virgin olive oil, lemon juice (or vinegar), and honey until well emulsified.
- Toss the salad with dressing: Just before serving, pour the dressing over the salad and toss gently to ensure everything is evenly coated.
- Serve the salad: Transfer the dressed salad onto a nice serving platter if desired, and serve immediately for the freshest taste and texture.
Notes
- Use a mix of citrus fruits like grapefruit or tangelos for variety and extra flavor.
- Shaving parmesan cheese adds a delicate texture and mild saltiness; you can substitute with a vegetarian hard cheese if preferred.
- The salad is best served immediately after dressing to maintain crispness.
- Feel free to adjust the amount of honey or lemon juice in the dressing to suit your taste preferences.
- Adding toasted nuts like walnuts or almonds can provide a pleasant crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
