Refreshing Orange Fennel Salad with Zesty Orange Honey Dressing: A Taste of Sunshine
Prepare to be delighted by this exquisite Orange Fennel Salad, beautifully complemented by a vibrant Orange Honey Dressing. This salad is a symphony of flavors and textures: the bright, juicy sweetness of ripe oranges, the crisp, zesty crunch of thinly sliced fennel, and the tender, peppery bite of baby kale, all harmoniously brought together by a naturally sweet and tangy dressing. It’s more than just a salad; it’s a culinary experience that brightens any meal, embodying the essence of a perfect sunny day in every forkful.
This simple citrus salad comes together in a flash, making it an ideal choice for a quick yet elegant lunch, a light dinner, or a refreshing side dish. While baby kale is our preferred green for its tender texture and mild flavor, you have the flexibility to substitute it with other delicate greens like baby spinach, arugula, or a mixed baby green blend, depending on your preference and what’s available. The real secret weapon, however, is the homemade Orange Honey Dressing. This dressing isn’t just an afterthought; it’s a carefully crafted, perfectly light, and naturally sweet enhancement that elevates the entire dish. Its bright citrus notes and subtle sweetness are the perfect companion for the peppery greens and unique fennel flavor, ensuring every bite is a delightful burst of freshness.
The Powerhouse Ingredients: Kale, Fennel, and Orange
Embracing Baby Kale: A Superfood Delight
Baby kale has become a staple in many kitchens, and for good reason. Its leaves are incredibly tender, offering a much milder flavor compared to its more mature counterparts, making it wonderfully approachable even for those new to kale. As the name suggests, baby kale consists of the young, immature leaves of the common kale plant, harvested early for their superior texture and taste. Over the years, kale has transitioned from being merely a “garnish only” green to a celebrated superfood, and our love for it runs deep. Beyond its appealing taste and incredible versatility in various dishes, baby kale is packed with an impressive array of nutrients. It’s a fantastic source of vitamins K, A, and C, as well as manganese, calcium, and dietary fiber. Including it in your diet is a simple and delicious way to boost your overall health, making this salad not just super good in flavor, but super good for your body too.
For those interested in exploring the diverse world of kale, understanding the different types and their culinary uses can greatly enhance your cooking. A highly informative, concise read on the subject can be found from Bon Appetit, offering valuable insights into this versatile green.
Fennel: The Aromatic Anise Wonder
Fennel, with its distinctive licorice-like aroma and crisp texture, adds an intriguing layer of complexity to this salad. When sliced thinly, its flavor mellows and becomes subtly sweet and refreshing, perfectly complementing the orange. Beyond its unique taste, fennel is a nutritional powerhouse. It’s rich in vitamin C, fiber, potassium, and manganese, and contains powerful antioxidants. Its crispness provides a fantastic textural contrast to the tender kale and juicy orange, making each bite exciting. Learning to prepare fennel correctly is key to unlocking its best qualities in a salad, ensuring you get those delicate, almost shaved slices that integrate seamlessly into the greens.
Oranges: Citrusy Sweetness and Zest
The star fruit of this salad, oranges, bring a burst of bright, tangy, and naturally sweet flavor. They are not only delicious but also incredibly healthy, loaded with vitamin C, antioxidants, and dietary fiber. The juiciness of a ripe navel orange is essential for this recipe, providing a refreshing counterpoint to the peppery kale and aromatic fennel. Utilizing both the fruit and a bit of its zest infuses the entire salad with a deep citrus aroma and flavor, making it truly irresistible. Selecting a firm, heavy-for-its-size orange ensures maximum juiciness and flavor, promising the best results for your salad.
Effortless Salad Prep: Bringing Flavors Together
Creating this delicious salad is straightforward. Start by preparing your base greens and the distinct elements of fennel and orange with care to ensure the best texture and flavor profile.
Preparing Your Greens and Fennel
First, thoroughly wash your baby kale. This step is crucial, as any lingering dirt can ruin the salad. After washing, ensure the kale is dried exceptionally well. Excess water can dilute your dressing and make the salad soggy. A salad spinner is your best friend here, or you can gently pat the leaves dry with paper towels. Once perfectly dry, place the kale in a large mixing bowl, ready for assembly.
Next, tackle the fennel bulb. Begin by carefully removing the top portion of the bulb, where the frond stems emerge. While the fronds themselves can be reserved for garnish, the tough base needs to go. Then, slice the bulb in half lengthwise. You’ll notice a triangular core at the base of each half; this core is quite tough and should be removed. Using a sharp knife, carefully cut it out.
For achieving those perfect, almost shaved slices of fennel that are so crucial for this salad’s delicate texture and flavor, a mandoline slicer is highly recommended. It allows for consistent, paper-thin slices that soften beautifully when dressed, releasing their subtle anise notes without being overpowering. If you don’t have a mandoline, a very sharp chef’s knife can work, but take your time to slice the fennel as thinly as humanly possible.
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Remove core from fennel for a tender texture. -
Slice very thin with mandolin or knife for optimal crispness.
Perfectly Slicing Your Orange
Once the fennel is prepped, it’s time to prepare the star citrus. For the best eating experience and presentation, we’ll be removing the orange peel and slicing the fruit into rounds. Start by carefully cutting off both ends of the orange, creating flat surfaces. This makes it easier and safer to peel. Then, stand the orange on one of its flat ends and, using a sharp knife, slice downwards, following the curve of the fruit, to remove the peel and white pith. Aim to get as close to the flesh as possible without removing too much of the inner fruit itself. Once peeled, lay the orange on its side and cut it into beautiful, consistent slices. These vibrant orange rounds will be a visual and flavorful highlight of your salad. Set the orange slices aside until assembly.
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Carefully cut peel off orange to remove all pith. -
Slice orange into even, beautiful rounds.
Assembling Your Masterpiece
With all your ingredients prepped, the final step is to bring this refreshing salad to life. In your bowl of baby kale, add the delicately thinly sliced fennel. Now, pour about half of your homemade Orange Honey Dressing over the greens and fennel. Toss gently to ensure every leaf and slice is lightly coated. The goal is to lightly dress the salad without drowning it, allowing the fresh flavors of the ingredients to shine through.
Once tossed, arrange the salad beautifully on a serving platter or individual plates. Artfully place the vibrant orange slices on top of the greens. This not only adds a burst of color but also ensures the orange slices remain intact and become a focal point of the presentation. Drizzle with more of the Orange Honey Dressing if desired, to taste. Finish with a sprinkle of salt and a generous grind of fresh cracked pepper. For an extra touch of aroma and visual appeal, garnish with some fresh orange zest and a few delicate fennel fronds you reserved earlier. Serve immediately to enjoy the peak freshness and crispness.
Enhance Your Salad: Serving Suggestions and Delicious Add-ons
This Orange Fennel Salad with Orange Honey Dressing is wonderfully complete on its own, but its versatility truly shines with a few thoughtful additions. For a savory depth, consider shaving some high-quality Parmigiano Reggiano cheese over the top; its salty, nutty notes beautifully contrast the sweet citrus. Briny capers or finely chopped olives can introduce an exciting burst of umami and a Mediterranean flair. For a heartier meal, this salad serves as an excellent base for various proteins. Grilled chicken breast, perfectly seasoned and sliced, or succulent grilled shrimp, add substance without weighing down the freshness. Other fantastic additions might include toasted nuts like slivered almonds or walnuts for added crunch, or even a sprinkle of pumpkin seeds for extra nutrition and texture. You can also experiment with other seasonal fruits, like grapefruit segments for an even tangier kick, or thinly sliced radishes for an extra peppery crunch.
Whether you’re serving it as a light lunch, an elegant appetizer, or a vibrant side dish, this salad is sure to impress. It’s perfect for spring and summer gatherings, or any time you crave a burst of fresh, healthy flavors. Serve and savor every last citrusy bite!
Inspired by this recipe? We love to see your creations! Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
Orange Fennel Salad with Orange Honey Dressing
Ana | Claudia’s Table
July 18, 2020
Pin Recipe
Equipment
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mandoline slicer
Ingredients
Orange Fennel Salad
- 8 cups baby kale washed and dried
- 1 large fennel bulb thinly sliced
- 1 large navel orange ripe, peel removed and sliced
- 1/2 recipe Orange Honey Dressing recipe and recipe link in notes
- tsp orange zest garnish, optional
- salt to taste
- pepper to taste
Orange Honey Dressing
- 1/2 cup olive oil extra virgin
- 2 tbsp champagne vinegar
- 3 tbsp orange juice fresh squeezed
- 1 tsp orange zest
- 1 tsp shallot minced
- 1 tsp honey raw
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp pepper freshly ground
Instructions
Orange Honey Dressing
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Place minced shallot and vinegar in bowl and allow to macerate for 10 minutes.
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After 10 minutes, place all ingredients in a jar. Close tightly and shake until fully combined.
Salad Prep
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Wash your baby kale, dry well and place in a bowl.
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For the fennel bulb, start by removing the top portion of the bulb where the fronds are.
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Then slice it in half and remove the inner core.
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For this salad I use a mandolin to get really thin slices of fennel. Almost shaved…you can also use a knife, just cut as thin as possible.
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Remove skin from orange with a knife.
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Cut orange into slices. Set aside.
Assemble the salad
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Grab your baby kale and add the thinly sliced fennel. Toss in half of the Orange Honey Dressing.
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Place on a platter and add the orange slices on top and add more dressing (if needed) salt and fresh cracked pepper.
Notes
Nutrition information includes a full recipe of Orange Honey Dressing.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
More Fresh and Flavorful Recipes from Our Kitchen
Do you love kale as much as we do? Don’t miss one of our most popular salads, the delightful Sweet Kale Quinoa Salad with Feta, which offers a different take on this nutritious green. And if you’re a fan of fresh, crisp greens and the subtle anise notes of fennel, be sure to try our BEST green salad: the elegant Butter Lettuce Green Salad. Explore new flavors and find your next favorite meal below!
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