Fennel and Fig Salad

Serves 4



Fennel is a popular Italian vegetable primarily used raw in salads. Combined with fresh or dried figs and salad greens, fennel is as refreshing as it is different.

Ingredients:

Juice and zest of 2 large oranges (about 2/3 cup) 

¼ cup extra-virgin olive oil 

1 teaspoon dry mustard 

1 medium fennel bulb, cored and shaved as thin as possible

3 cups mixed salad greens (romaine, tatsoi, spinach)

8 fresh or dried figs, each cut into quarters

Salt, to taste

2 tablespoons warm honey

Directions:

1. In a large bowl, whisk together the orange juice and orange zest. Slowly whisk in the oil and dry mustard until an emulsion is formed. 

2. Add the fennel and salad greens, and toss well with half the dressing. Refrigerate the other half for use at another time.

3. Add the figs and gently toss again. Add salt to taste. 

4. Add the honey and toss gently. Serve.


More of Mary Ann Esposito's recipes you may be interested in

Cool Salads for a Hot Summer

Add grilled chicken, steak or seafood to an assortment of fresh greens, and you have a perfect summertime meal!

Grilled Radicchio Salad

Serves 4

Little Gem Salad

Serves 4

Escarole and Lentil Salad

Serves 4
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

July 2018

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
01 02 03 04 05 06 07
08 09 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31 01 02 03 04
Edit ModuleShow Tags
Edit ModuleShow Tags