Authentic Sicilian Fennel and Orange Salad (WFPB No Oil)

Add-Ins and Substitutions

You can swap fennel for celery, celery root or jicama. These are all great alternatives if you are not a fan of the anise flavor.

Another dressing great with this salad is my Lemon Miso Salad Dressing or Honey Miso Mustard Dressing. Give them a try!

Storing

Best if eaten within 1 hour after being dressed. Longer than that and the fennel starts to wilt and will lose its crunch.

Nutrition 411

Fennel is packed full of iron, fiber, potassium, & vitamin C. Nibble on fresh fennel after meals as it refreshes the palette and can aid in digestion. When cooked, its taste mellows, and the anise flavor softens with a subtle earthy sweetness. (trusted source).

Oranges are a good source of fiber and are a rich source of several plant compounds that may be responsible for many of their health benefits. All citrus fruits are high in carotenoid antioxidants, which are responsible for their rich orange, red, and yellow colors. One 140-gram orange covers 92% of your daily vitamin C needs. and is a water-soluble nutrient is essential for your health. Your body uses it for immune function, collagen synthesis, iron absorption, and more.  (Trusted Source).

Authentic Sicilian Fennel and Orange Salad (WFPB No Oil)

Donna Spencer

Fennel has a mild licorice flavor and is often passed by here in North America. In Italy, fennel is used in many ways. They eat it raw like celery, put it in soups & pasta sauces, or roast & bake it as a side dish. Just like celery, the entire plant is edible.

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Prep Time 20 minutes mins

Course Appetizer, Lunch, Main Course, Salad

Cuisine American, Italian

Servings 2 servings

Calories

Equipment

• Mandoline slicer

Ingredients

  

1x2x3x

• 3 medium oranges 2 for salad, 1 for dressing
• 1 medium fennel bulb Substitute with jicama or even celery stalks, both of which offer a crisp texture.
• 1/2 thinly sliced small white onion or 3 green onions, chopped
• 1/2 cup pitted black olives conserved in water, whole or chopped

Dressing

• 3 medium scallions roughly chopped (about 1/2 cup
• 3 tablespoons fresh lemon or orange juice
• 2 tablespoons agave honey or maple syrup
• 1 tablespoon yellow or white miso
• 2 teaspoons Dijon mustard
• ½ teaspoon dried oregano or marjoram or 1 tablespoon fresh oregano
• 1 teaspoon grated lemon or orange zest
• Pepper to taste

Instructions

 

• Remove the orange peel from two of the oranges. With a sharp knife, slice thinly and remove any seeds. Set aside.
  
• Thinly slide the onion. Set aside.
• Cut the fennel bulb in quarters or chop in smaller pieces. Using either a sharp knife or mandolin, slice the fennel bulb very thinly, then place in a bowl. Core, leaves, and bulb are all edible and nutritious so feel free to use it all.
• In a small bowl, whisk together the juice of one orange, miso, Dijon mustard, honey (or sweetener of choice (ie maple syrup or agave), with the oregano (or other herbs of choice such as basil, mint, and parsley). Add pepper to taste.
• In a bowl, add the onions, fennel, oranges and olives. Drizzle the dressing over everything. Gently toss then arrange salad on a platter.

Keyword fennel, oranges