Orange Fennel Salad with Black RadishPrint Recipe
- 1 medium head organic fennel
- 1 large organic orange
- Orange zest from 1 Orange
- 1 small black radish
- 3 stalks chopped chives
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- Paprika Salt & Freshly ground pepper
Use a zester to zest the entire orange into a salad bowl. Once that is done, cut both ends off the Orange then use a pairing knife to slice away the rest of the peel, then use a small cutting knife to cut each segment away from the pith and slice in half before placing into a the salad bowl with the zest, take the remaining pith/segment piece and squeeze the remaining juice straight into the bowl with the orange segments
Take a Mandoline and slice the entire fennel bulb to 1/8", add it to the salad and repeat with the black radish. Before adding the black radish to the salad, reform the slices to resemble a whole radish and take a chopping knife to slice down to thin matchsticks and add to salad
Top salad with chives, salt, pepper, vinegar, olive oil and toss before serving
On your fennel bulb, you'll only want about 4 inches of stalk, if there is extra trim it away and reserve for a stock.
Ripe juicy orange segments and fresh crisp fennel have to be one of the perfect pairings. To take it to the next level, the salad actually pairs with any protein such as wild game, fish, meat, and even pasta. With assistance from a Mandoline, the fennel bulb is sliced into paper thin pieces and blends with a the sweet orange segments to create the ultimate bite. The salad is elevated with the addition of a peppery black radish and subtle chives.