How to Make Fennel and Orange Salad
If you’re looking for a delicious salad, our Fennel and Orange Salad is a perfect choice. Moreover, the salad is infused with chunks of juicy citrus and drizzled with a sweet balsamic dressin. Perfectly complements the crisp fennel and creamy gorgonzola cheese.
Furthermore, this salad is not only delicious but it can be served as a starter or a side dish. It’s light and refreshing flavor make it a perfect complement to heavier main courses. Lastly, adding a burst of freshness and a touch of elegance to your meal.
So why not try our Fennel and Orange Salad with Gorgonzola today and experience the perfect balance of flavors and textures in every bite?
Watch Fennel and Orange Salad video recipe:
How to Make FENNEL AND ORANGE SALADE Like an Italian
Vincenzo’s Top Tip To Make Fennel and Orange Salad
For additional richness and presentation!
Squeeze some balsamic glaze over the top of your fennel and orange salad and plate for added richness and presentation.
Choose fresh and ripe ingredients
When making a salad, it’s important to use fresh and ripe ingredients. Choose oranges that are sweet and juicy, and fennel bulbs that are firm and have a bright green color.
Chill the salad before serving
To allow the flavors to meld together and the salad to become crisp, it’s important to chill the salad for at least 30 minutes before serving. This will also make it more refreshing to eat, especially on a hot day.
Fennel and Orange Salad
Equipment
- Large salad bowl
- Medium sized knife
- Medium sized glass
- Set of tongs or your hands if you prefer!
- Large round white flat serving plate
Ingredients
- Washed Rocket Salad
- 1 Orange, peeled and chopped into small triangles or cubes
- 70 grams Gorgonzola, diced
- 1 Medium sized fennel
- A handful of Californian walnuts, chopped
- A sprinkle of parmesan
- 2 pinches Table salt
- Balsamic vinegar, pour desired amount into a glass
- 3 tbsp Extra virgin olive oil, EVOO
Instructions
- Wash the fennel thoroughly and slice off all the green stalks.
- Slice off the base of the fennel as it is too hard to include.
- Peel off several layers of the fennel until you have your desired amount.
- Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
- Put the fennel into a large salad bowl and add the rocket.
- Add the chopped oranges and walnuts.
- Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
- Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
- Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
- Add a sprinkle of grated parmesan if you so wish.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Fennel and Orange Salad
To create an elegant presentation for your salad, start by using your hands to form a small bunch of salad in your palm. Gently cup the salad and give it a slight squeeze to form a small ball. Place this ball onto the center of your plate, creating a small mountain shape.
Next, add some of the leftover gorgonzola cheese to the top of the salad ball for added creaminess and flavor. Then, using a small spoon, drizzle some extra balsamic vinegar over the top of the salad and spread it lightly over parts of the plate for added color and presentation.
By following these simple steps, you can elevate the presentation of your salad and make it look as delicious as it tastes.
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