Ingredients
- 2 bulbs fennel, sliced into 1/2-inch thick slices
- Olive oil
- Salt and freshly ground pepper
- 3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)
- 2 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons sliced almonds, toasted
- 2 tablespoons chopped fresh mint leaves
Directions
Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
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By thaigyrr_12930143
orlando, 48
on June 13, 2010
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This salad was fresh and summery. This is the first time I have prepared fennel. I always had the idea that fennel would have a strong licorice taste but I was pleasantly surprised how mild and delicous it tastes when grilled. The oranges added that freshness and the almonds and mint finished it well. My boyfriend has never had fennel and he really liked the salad. I would make this again.
By kimime
Superior, CO
on April 22, 2010
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Fennel, on its own, is an unusual vegetable to use. Combining it with the orange segments, almond and mint helps to jazz it up. Use this as a small side dish but don't expect it to be your main side dish. Chop any leftovers and use in a salad the next day.
By svolk_12678199
Williamsburg, 86
on February 21, 2010
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My husband and I loved this salad. We had a Spanish-themed dinner and it was a perfect salad for the occasion. Yes, liking fennel is a must. We also found that keeping the fennel together on the grill wasn't so easy when sliced horizontally. Second time around we quartered the bulbs, grilled them, and then cored them. For the best taste, I thought it was real important not to take shortcuts -- we made sure to use fresh oranges, our best olive oil, and freshly toasted almonds. Looked great on a small platter.
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