Author Notes
Healthy summer salad with shaved fennel & arugula, dressed with oranges, basil & coriander seeds —My French Chef
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Ingredients
- Marinated Fennel
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1
Orange
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2
Fennel
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1/2 piece
Lemon
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2 pinches
Salt
- Orange-Coriander Dressing & Finishing
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2
Oranges
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1/2
Lemon
-
1/2 teaspoon
Coriander seeds
-
1 pinch
Black pepper
-
8
Basil leaves
-
1 pinch
Salt
-
60 grams
Arugula (half bag)
Directions
- Marinated Fennel
-
Wash the fennel and cut it in half from bottom to top. Using a mandoline, shave the fennel and place it in a container with a lid.
-
Squeeze the orange and half of the lemon* over the shaved fennel and season with the salt. Marinate the ingredients for 1-hour minimum in the refrigerator.
- Orange-Coriander Dressing & Finishing
-
With a knife, remove the orange rind and the skin of each orange segment to create small slices of orange with only the fruit. Then cut each segment into 3-4 pieces and add to a small bowl.
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Squeeze in the other half of the lemon. Season with a pinch of salt, cracked black pepper and cracked coriander seed. Add the olive oil.
Then, finely chop the basil and add to the bowl. Mix well and set aside.
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When the fennel is marinated, strain and add to a salad bowl with arugula. Add the orange dressing and mix. Serve in the salad bowl. Bon appetit!
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