There is something divine about a crunchy, refreshing citrus salad on a hot summer’s day!
This raw shaved salad is loaded with a plethora of fresh, summer ingredients: fennel, oranges, arugula, basil and lemon. The juicy orange-coriander dressing balances the crisp shaved fennel and takes it to another level. Serve as a full course, on the side or as the salad course of a sophisticated summer soirée. The secret to beautiful thinly shaved fennel is to use a mandoline slicer like we do in fine dining restaurants. Enjoy en plein air with a glass of Verdicchio or Sauvignon Blanc.
2 SERVINGS 15 MINS EASY VERDICCHIO
Fennel Salad
2 medium fennel
1 medium orange
1/2 medium lemon
salt to taste
60 g arugula
Orange-Coriander Dressing
2 medium orange
1/2 medium lemon
4 g coriander seeds
2 g black pepper seeds
8 leaves basil
salt to taste
30 ml extra virgin olive oil
METHOD
Fennel Salad
- Wash the fennel and cut it in half from bottom to top.Using a mandoline, shave the fennel and place it in a container with a lid.
- Squeeze the orange and half of the lemon* over the shaved fennel and season with the salt. Marinate the ingredients for 1-hour minimum in the refrigerator.
Orange Dressing & Finishing
- With a knife, remove the orange rind and the skin of each orange segment to create small slices of orange with only the fruit. Then cut each segment into 3-4 pieces and add to a small bowl.
- Squeeze in the other half of the lemon. Season with a pinch of salt, cracked black pepper and cracked coriander seed. Add the olive oil.
- Finely chop the basil and add to the bowl. Mix well and set aside.
- When the fennel is marinated, strain and add to a salad bowl with arugula. Add the orange dressing and mix. Serve in the salad bowl. Bon appétit!
NOTES
- An additional hour to marinate the shaved fennel.