Ina Garten Fennel Salad

Ina Garten Fennel Salad recipe is made with fennel bulbs, oranges, olive oil, lemons, kosher salt, black pepper, and arugula it is a refreshing and healthy dish that combines crisp and flavorful ingredients the total time required for this recipe is 20 minutes, and it serves 6 people.

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? Why You’ll Love This Fennel Salad Recipe:

This salad is fresh and crisp, perfect for a light and healthy meal.
The combination of fennel and oranges creates a unique and delicious flavor.
It’s easy to make, taking only 20 minutes from start to finish.
The ingredients are simple and nutritious, ideal for a healthy lifestyle.

❓ What Is Ina Garten Fennel Salad Recipe?

Ina Garten Fennel Salad is a fresh and flavorful dish made from fennel bulbs, oranges, olive oil, lemon juice, kosher salt, black pepper, and arugula this salad combines the crisp texture of fennel with the sweet and tangy taste of oranges.

? Ina Garten Fennel Salad Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

?How To Make Ina Garten Fennel Salad

Cut the green fronds off the fennel bulbs and save some leaves for later. Cut the fennel bulbs in half and remove the cores with a sharp knife.
Use the thinnest blade on a food processor. Cut the fennel bulbs into wedges and put them in the processor. Slice them in batches.
Peel the oranges, take off the white pith with a knife, and slice the oranges. Set the slices aside.
In a small bowl, mix the oil, juice, 1 teaspoon of salt, and pepper to make the dressing.
In a large bowl, put the fennel slices, orange slices, and arugula. Pour the dressing over the salad and mix. Sprinkle with salt and add the fennel fronds for decoration.

? Recipe Tips:

Slice fennel thinly for better texture and flavor blending.
Substitute lemon juice with orange juice for a sweeter taste.
Remove the white pith from oranges to avoid bitterness.
Use fresh, crisp arugula for the best texture.
Adjust black pepper to control the salad’s spiciness.

? What To Serve With Fennel Salad?

Serve Fennel Salad with Shrimp And Swordfish Curry ,Grilled Swordfish, or Marinated Flank Steak it also pairs well with Risotto Cakes and Jalapeno Cheddar Crackers for a refreshing meal.

? How To Store Leftovers Fennel Salad?

In The Fridge. To store leftovers fennel salad place it in an airtight container and refrigerate it will stay fresh for up to 2 days.
In The Freezer. Freezing leftovers fennel salad is not recommended, as the texture of the fennel and oranges will become mushy.

FAQ’S

How do you prevent fennel from browning in a salad?

Soak sliced fennel in water with lemon juice or vinegar for a few minutes this prevents oxidation and keeps the fennel looking fresh and crisp.

What fruits can be added to fennel salad?

Add fruits like oranges, apples, pears, and pomegranates they complement the anise flavor of fennel and add a refreshing touch.

How do you keep fennel salad from becoming soggy?

Keep fennel salad from becoming soggy by mixing the dressing just before serving also, dry fennel slices thoroughly after washing.

What are the best nuts to add to fennel salad?

Toasted walnuts, almonds, and pistachios are great nuts for fennel salad they add crunch and a rich, nutty flavor that complements fennel

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Ina Garten Fennel Salad Nutrition Facts

Amount Per Serving

Calories: 173
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 23 g
Dietary Fiber: 7 g
Sugar: 14 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 638 mg

Author: Sabrine Cuisine:American, British Courses:Salads, Lunch, Dinner, Sides Recipe Keys: F Fennel Salad

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time: minutesTotal time: 20 minutesServings:6 servingsCalories:173 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Instructions

Cut the green fronds off the fennel bulbs and save some leaves for later. Cut the fennel bulbs in half and remove the cores with a sharp knife.
Use the thinnest blade on a food processor. Cut the fennel bulbs into wedges and put them in the processor. Slice them in batches.
Peel the oranges, take off the white pith with a knife, and slice the oranges. Set the slices aside.
In a small bowl, mix the oil, juice, 1 teaspooIn a small bowl, mix the oil, juice, 1 teaspoon of salt, and pepper to make the dressing.
In a large bowl, put the fennel slices, orange slices, and arugula. Pour the dressing over the salad and mix. Sprinkle with salt and add the fennel fronds for decoration.

Notes

Slice fennel thinly for better texture and flavor blending.
Substitute lemon juice with orange juice for a sweeter taste.
Remove the white pith from oranges to avoid bitterness.
Use fresh, crisp arugula for the best texture.
Adjust black pepper to control the salad’s spiciness.

Keywords:Ina Garten Fennel Salad