- Combine finely sliced fennel, orange segments and toasted fennel seeds. Set aside.
- Combine extra virgin olive oil, lemon juice, orange juice, salt and pepper to taste and whisk together lightly. Pour vinaigrette over salad and top with fennel top fronds.
I love watching the turn of the seasons evolve and as we head into the cooler months. The daylight hours are shorter and afternoon sky’s a palette of golden hues. Most of all though I love curling up on the lounge with a big bowl of something hearty and plenty of crusty bread to mop through it. It’s fair to say though I probably love curling up on the lounge too much during the cooler months enjoying a bowl too many of something hearty and crusty bread is a vice I can’t live without. This year I vowed to change my ways and try to balance the hearty with the light and so far I’m succeeding because I am addicted to this salad of shaved fennel, orange segments, toasted fennel seeds and citrus vinaigrette. Try it alongside a golden roast chook or scoop it over a piece of slow roasted lamb. The textures in this salad are gorgeous. The freshness of the shaved fennel goes well with the crunch of the toasted fennel seeds and the orange and citrus vinaigrette bring it all together. If you think fennel seeds are too much then swap them for a good handful of toasted walnuts. Melissa ox Fennel, orange & toasted fennel seed salad with citrus vinaigrette Recipe by Melissa For salad 2 small fennel bulbs or 1 large bulb, trimmed, finely sliced and a small handful of fronds set aside 1 orange peeled, seeds removed and cut into segments 2 tbsp fennel seeds, toasted For vinaigrette 4 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1 tbsp fresh orange juice salt & pepper