Fennel orange and walnut salad
I grew up with this kind of salad, as it was a common family dish. My mother made this very healthy and refreshing salad with endive (chicorée) in autumn and winter when both, endive and oranges are widely available in Germany.
Endive is a great choice for this salad by the way!! Just substitute the fennel with endive.
I hated it as a child (do all children hate endive??!!), loved it as an adult.
This is a Mediterranean version of this Becker-family salad classic. The combination of fennel, orange and walnut is indeed a very Italian combination. Substitute the walnuts with olives and you have a Sicilian salad classic. ; )
I served this as a side to Greek `YOUVEZI`– so the fennel was a more fitting ingredient for this.
However, the real reason is, that I just can’t get my wife to like chicory, no matter what… She loves fennel though.
- 2 medium fennel bulbs
- 2 oranges filleted + the excess-juice
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 100 g walnuts, lightly toasted, roughly chopped
- Sea salt and black pepper to taste
Wash, trim and halve the fennel bulbs. Finely chop any fennel green (leaves). Shave the fennel on a mandolin or slice as thin as possible with a knife.
Peel the oranges with a knife, not leaving anything from the white pith on the oranges.
Using a sharp knife cut out all the fillets. Try to collect all of the juices in a bowl - you will need this for the dressing.
Lightly toast the walnuts in a frying pan over high heat until aromatic (you will smell it). No need to brown them. Chop roughly, set aside.
In a separate bowl or jam jar dissolve 1/4 tsp salt with the juice from 1/2 lemon and the orange juice.
Pour in the olive oil and stir until emulsified. - I always use jam jars for salad dressings. You put the screw cap on and simply shake it up when you need it.
Assemble fennel, oranges and walnuts in a bowl. Pour the dressing over the salad and mix. Add pepper and salt to taste.