Lake 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
2 tablespoons orange liquor*
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons olive oil
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.