Ina Garten Fennel Orange Salad

Ina Garten Fennel Orange Salad consists of fresh fennel, delicious oranges, olive oil, lemon juice, salt, and pepper. The combination produces a crisp, juicy mouthfeel with sharp, lemony tastes and a tinge of anise. It is named after its two star ingredients, which combine to provide a light, refreshing Mediterranean-inspired side dish.

Ingredients:

• Slice 2 large fennel bulbs very thinly.
• Peel 3 large oranges and cut into clean segments.
• Drizzle with 3 tablespoons extra-virgin olive oil.
• Squeeze 1 tablespoon fresh lemon juice generously.
• Sprinkle 1 teaspoon kosher salt evenly.
• Grind ½ teaspoon fresh black pepper right over everything.

How To Make Ina Garten Fennel Orange Salad

1. To begin, trim the fennel bulbs and use a mandoline or sharp knife to thinly slice them.
2. After that, carefully cut the oranges into neat, clean segments after peeling them.
3. Then, in a large salad dish, combine the orange segments and sliced fennel.
4. Then add the freshly squeezed lemon juice and olive oil for brightness.
5. Evenly season the fresh salad with kosher salt and freshly ground black pepper.
6. Toss everything gently until it is well combined and has a light dressing coating.
7. Lastly, for the most crisp, juicy texture, chill for 5 minutes or serve right away.

Ina Garten Fennel Orange Salad Recipe Tips:

• Avocado and Mint with Fennel Orange Salad. Add fresh mint leaves and pieces of creamy avocado to liven up the traditional salad. First, as directed in the original recipe, prepare the orange segments and fennel. Next, thinly slice a ripe avocado into wedges and toss it gently with the oranges and fennel. For a refreshing, fragrant ending, add a handful of freshly torn mint leaves. The mint offers a blast of cool herbal flavor, and the avocado provides richness. As always, finish with lemon juice and olive oil, season, and serve right away.
• Blood Oranges with Pistachios in a Fennel Orange Salad. Use rich red, sweet-tart blood oranges instead of normal oranges for a beautiful presentation. As in the original Ina Garten recipe, start by finely slicing the fennel. For added variation, peel and segment one ordinary orange and two blood oranges. Then, for a subtle, nutty bite, add a quarter cup of coarsely chopped pistachios. Coat everything by gently tossing it with lemon juice, olive oil, salt, and pepper.
• Honey-Lemon Dressed Fennel Orange Salad. Use a simple honey-lemon vinaigrette rather than just lemon juice to add a little sweetness to your salad. First, in a bowl, combine 1 tablespoon lemon juice, 1 teaspoon honey, and 2 tablespoons olive oil. Next, add salt and pepper to the dressing and whisk until well mixed and glossy.Follow the simple preparation instructions in the base recipe to get your oranges and fennel ready.Then top the orange segments and sliced fennel with the honey-lemon dressing. Gently toss to coat; the crisp fennel and juicy citrus perfectly counterbalance the sweetness.

How To Store & Reheat Leftovers?

1. In The Fridge: Cover the salad tightly and refrigerate it in an airtight container. It stays fresh for up to two days.
2. In The Freezer: Avoid freezing this salad. The fennel loses crunch and oranges turn watery after thawing, ruining its texture.
3. To Reheat: Do not heat this salad. It’s meant to be served fresh, crisp, and chilled for the best flavor.

Ina Garten Fennel Orange Salad Recipe Nutrition Facts

Fennel provides 73 calories, 7g fiber, 3g protein, 28mg vitamin C, and 117mg calcium from two bulbs.
Oranges deliver 186 calories, 21g natural sugars, 9g fiber, and 238mg vitamin C from three large fruits.
Olive oil contributes 357 calories, 42g healthy fats, and 4mg vitamin E from three tablespoons.
Fresh lemon juice offers 4 calories and 12mg vitamin C from one tablespoon.
Kosher salt adds 0 calories but boosts sodium and essential trace minerals.
Black pepper supplies 6 calories and natural antioxidants from half a teaspoon.
The entire salad totals about 626 calories with high fiber, vitamin C, and heart-friendly monounsaturated fats.

Try More Recipes:

• Ina Garten Barefoot Contessa Curry Chicken Salad
• Ina Garten Farro Salad
• Ina Garten Curried Couscous Salad

Ina Garten Fennel Orange Salad

Author: dhouha bakhouch Cooking Method:segmenting and tossing. Cuisine:Mediterranean American UK Courses:Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 5 minutesTotal time: 20 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:About 160 per serving kcal Best Season:Available

Description

Ina Garten Fennel Orange Salad consists of fresh fennel, delicious oranges, olive oil, lemon juice, salt, and pepper. The combination produces a crisp, juicy mouthfeel with sharp, lemony tastes and a tinge of anise. It is named after its two star ingredients, which combine to provide a light, refreshing Mediterranean-inspired side dish.

Ingredients

• Slice 2 large fennel bulbs very thinly.
• Peel 3 large oranges and cut into clean segments.
• Drizzle with 3 tablespoons extra-virgin olive oil.
• Squeeze 1 tablespoon fresh lemon juice generously.
• Sprinkle 1 teaspoon kosher salt evenly.
• Grind ½ teaspoon fresh black pepper right over everything.

Instructions

1. To begin, trim the fennel bulbs and use a mandoline or sharp knife to thinly slice them.

After that, carefully cut the oranges into neat, clean segments after peeling them.

2. Then, in a large salad dish, combine the orange segments and sliced fennel.
3. Then add the freshly squeezed lemon juice and olive oil for brightness.
4. Evenly season the fresh salad with kosher salt and freshly ground black pepper.
5. Toss everything gently until it is well combined and has a light dressing coating.

Keywords:Ina Garten Fennel Orange Salad