Fennel, Orange and Artichoke Salad
Fennel, Orange and Artichoke Salad is a refreshing and vibrant dish that combines the crispness of fennel, the citrusy sweetness of oranges, and the nutty flavour of pine nuts.
Tossed with a tangy orange vinaigrette, this salad offers a delightful balance of textures and tastes. With artichoke hearts adding a savoury touch, it’s a perfect salad to brighten up any meal.
Prep Time: 15 min
Cooking Time: 1 1/2 hours
For the Salad:
- 2 bulbs of fennel with the fronds attached
- 2 large oranges
- ½ cup of pine nuts
- 4 large artichoke hearts in oil
- Pinch of fresh sea salt
- 6 cups of mixed greens
For the Vinaigrette:
- 4 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 2 tbsp fresh orange juice
- Pinch of sea salt flakes
Step 1: Prepare the ingredients
Step 2: Toast the pine nuts
In a dry skillet, toast the pine nuts over medium heat until they turn golden brown.
Just make sure not to burn the pine nuts.. there’s a fine line!
Set aside to cool.
Step 3: Make the vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, fresh orange juice, and a pinch of sea salt flakes.
Step 4: Assemble the salad
In a large salad bowl, combine the sliced fennel, orange segments, artichoke hearts, and mixed greens.
Drizzle the vinaigrette over the salad and toss gently to coat the ingredients.
Sprinkle the toasted pine nuts over the top.
Season with a pinch of fresh sea salt.