This first-course idea is a spin-off from the Avocado and Grapefruit Salad with Lemon Dressing recipe and serves as another easy and elegant example of a first course.
I actually made this while on vacation, trying to use up ingredients before heading home. The salad combines avocado, orange, and fresh fennel with a classic French vinaigrette. But you're not limited to this version. Let this idea be an inspiration for a multitude of variations.
Here is how I made this salad, and you can find some ideas for variations below the recipe.
Fennel bulb, thinly sliced
Oranges, peeled and segmented
Vinaigrette dressing
Fresh parsley
Make the vinaigrette: Once you master the basics of a simple dressing, you can whip it up in just two to three minutes. A French vinaigrette consists of olive oil, vinegar, garlic, Dijon mustard, salt, and pepper. You can find the full recipe here.
Prepare the salad: Thinly slice the fennel bulbs and arrange them on a serving platter. Scatter the orange segments over the fennel.
Dress the salad: Drizzle the vinaigrette over the fennel and orange slices.
Serve: Add a sprinkle of parsley if desired, and enjoy your first course.
Try a lemon dressing — it's just lemon and olive oil!
Use grapefruit instead of orange.
You can vary your vinaigrette by adding shallots, herbs — and lemon too.
A simple and light salad with homemade dressing is a great way to start any meal.
Add whatever you have on hand to make different variations and a delightful first course.
Fennel, orange, radish, and fennel fronds.