I know, a salad doesn’t come as naturally to mind in the winter as in warmer months. Apart from if you’re having a detox, of course (and this super green kale salad would be perfect for that, by the way). However a winter salad that makes use of seasonal produce can be just the thing to break up heavier meals or as a side. Especially when they are bright and refreshing like this fennel citrus salad. Incredibly simple but with a great mix of flavors and textures, this salad is just the thing to perk up your plate in the winter months.
Wonderful winter salads
While there are some things I can eat any time of the year, otherwise I am a big fan of eating seasonally. I know some think winter can be a boring time for produce, there are in fact more things around than you might think. And much of it works in salads. For example, this farro salad includes some delicious roasted squash, radicchio and fennel. My winter fattoush has cauliflower and parsnip, and this winter beet salad has beets (funnily enough) as well as persimmon. This fennel citrus salad is probably the simplest I’ve shared yet for making the most of winter produce.
How its made
As you can probably tell by now, it’s super quick and easy to make. All you do is cut the fennel in half, remove the core and thinly slice. Peel and slice the orange and blood orange then lay all on a plate. Drizzle over some lemon juice, olive oil and a little pepper and some of the fennel fronds and that’s it.
This fennel citrus salad makes a great appetizer or side dish. It’s also robust enough that you could take it along to a potluck or for lunch as it’s not going to wilt (it just might not be arranged quite as well). However you enjoy it, it’s fresh, with a lovely balance of juicy sweetness and savory crunch. Just what winter needs.
- 1 small head of fennel
- 1 orange
- 1 blood orange
- lemon juice and extra virgin olive oil (approx ½tbsp of each)
- a little salt and pepper
- Cut the fennel bulb in half on the longer side and remove the top so you just have the main bulb. Trim the end and remove the core. Cut the remaining bulb in very thin slices, either top to bottom so they leaves stay together (as I have in pics) or in slices from top to bottom so you have half-rounds.
- Peel both the orange and blood orange and cut both in slices across the segments.
- Lay both on serving plate, drizzle with lemon juice and olive oil and sprinkle over a little salt and pepper. Finely chop a few of the discarded fennel fronds and scatter over the top.