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  • Writer's pictureLake Superior SFA Network

Orange, Root, and Fennel Salad

Ingredients for the salad:

  • 1/2 lb carrot, beet, or radish

  • 1 medium fennel bulb

  • 1/2 small red onion

  • 1 head of lettuce or other greens

  • 1 1/2 orange (2 total oranges, 1/2 is used for the dressing)

Ingredients for dressing:

  • 1 teaspoon orange zest

  • 1/2 orange

  • 2 tablespoons orange liquor*

  • 1 1/2 tablespoons white wine vinegar

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons olive oil

  • Salt

Wash the carrots, beets or radish. Peel (if desired) and coarsely grate into a bowl. Cut the fennel bulb in half lengthwise then slice thinly cross-wise (making small crescents), and place into a separate bowl. Finely chop the red onion, and place into a bowl with the fennel. Peel and segment two oranges, placing 1 1/2 into a separate bowl and reserving the other 1/2 orange for the dressing.

For the dressing, combine the orange zest, orange liquor*, vinegar, lemon juice, 1/2 orange, and olive oil in a food processor or blender and blend until smooth. Add salt to taste.

Add 2 tablespoons of dressing to each bowl, mix, and let marinate.

Wash and dry lettuce, and arrange on a large serving platter or bowl. Layer the orange, fennel and onion mixture, and greens. Drizzle with the remaining dressing and serve.

*Orange liquor is optional. A good substitute for a different style of dressing is fresh grated ginger and miso paste.

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