Creamy Fennel Salad with Orange Wedges and Fresh Mint
Servings: 4 | Serving Size: 1-1/2 cups | Calories: 171| Total Fat: 13.2 g | Saturated Fats: 1.8 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 719 mg | Carbohydrates: 14.8 g | Dietary Fiber: 6.1 g | Sugars: 1 g | Protein: 2.7 g | SmartPoints: 6
- 3 medium-sized fennel bulbs
- 1 lemon
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt, fine grained kosher preferred
- 1/2 cup fresh mint leaves, loosely packed
- 1/4 cup chopped fennel fronds, see the video below
- 1 orange, peeled and separated into wedges (sweet Valencia is a good choice, if available)
- Freshly ground black pepper to taste
- Be sure to watch the video below for "How to Prepare Fennel".
- Clean the fennel by washing the outside of the bulb. Cut off the fronds and save. Shave the fennel with a mandolin or with a knife by cutting closely across the surface. The fennel should be sliced thin. Toss in a bowl with the mint, ¼ cup of the chopped fennel fronds and orange wedges.
- Dressing Instructions:
- In a small bowl put the Dijon mustard and squeeze in the juice of 1 lemon. Slowly drizzle in the olive oil, whisking as you go. Add salt to taste, and continue to whisk until fully combined and creamy.
- Drizzle dressing over the salad and toss to combine.
Video: Sicilian Blood Orange, Fennel, Red Onion & Mint Salad with Citrus Vinaigrette
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