Ingredients:

  • 2 medium fennel bulbs, thinly sliced (about 400g)
  • 2 large oranges, peeled and segmented (about 300g)
  • ½ cup (50g) slivered almonds
  • ¼ cup (15g) fresh mint leaves, roughly chopped
  • ¼ cup (15g) fresh parsley leaves, roughly chopped
  • 2 scallions, thinly sliced (about 30g)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh orange juice (from the oranges you segmented)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) honey or maple syrup
  • ½ teaspoon (2.5ml) Dijon mustard
  • ¼ teaspoon (1.5g) sea salt
  • ⅛ teaspoon (0.75g) black pepper

Instructions:

  1. Dry-toast slivered almonds in a skillet over medium heat until lightly golden and fragrant, about 5 minutes, stirring frequently. Alternatively, toast on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, watching carefully. Let cool slightly.
  2. Trim the fennel bulbs, reserving any fronds for garnish. Thinly slice the bulbs using a mandoline or a sharp knife.
  3. Peel the oranges and carefully segment them, removing any pith. Reserve the juice for the vinaigrette.
  4. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
  5. In a large bowl, combine sliced fennel, orange segments, toasted almonds, mint, parsley, and scallions.
  6. Pour the vinaigrette over the salad and gently toss to coat.
  7. Garnish with reserved fennel fronds (if desired) and serve immediately. This vibrant fennel salad is best served fresh.