Fennel and Orange Salad with Vinaigrette
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.
Ingredients
Fennel bulb, thinly sliced
Oranges, peeled and segmented
Vinaigrette dressing
Fresh parsley
Instructions
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.
Variations:
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.