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Fennel and orange salad with ginger, lime and orange segments on a flat plate
Vivi

Fennel and Orange Salad with Ginger

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Fennel and orange salad with ginger is a crisp, fruity salad of paper-thin shaved fennel and juicy orange segments. The vinaigrette is made from the caught orange juice, lime and good olive oil, whilst freshly grated ginger adds a gentle heat. Ready in 15 minutes, in summer as much as in winter.
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Prep Time 15 minutes
Servings: 4
Course: Salad, Side Dish, Starter
Cuisine: Mediterranean
Calories: 126
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 300 g fennel
  • 2 oranges
  • 1 lime juice and zest
  • 30 g fresh ginger
  • 2 tbsp extra virgin olive oil
  • 1 pinch fleur de sel
  • 1 pinch black pepper freshly ground
  • fennel fronds mint or dill (to garnish)

Equipment

  • 1 mandoline or very fine grater
  • 1 wasabi grater or garlic press for the ginger
  • 1 zester
  • 1 bowl
  • 1 sharp knife for segmenting

Method
 

  1. Wash the fennel, cut out the core and shave the bulb paper-thin on a mandoline or a very fine grater. Set the fennel fronds aside.
  2. Segment the oranges. Slice off the top and bottom, cut away the peel and white pith from top to bottom, then release the segments from the membranes. Work over a bowl to catch the juice.
  3. Zest and juice the lime. For the vinaigrette, whisk the caught orange juice with the olive oil in a ratio of 1 to 3, add the lime juice and zest and season with fleur de sel and freshly ground pepper.
  4. Spread the fennel loosely over a flat plate and arrange the orange segments on top.
  5. Peel the ginger and grate it finely over the salad on a wasabi grater. Alternatively, press small pieces through a garlic press; this takes a little effort but is worth it.
  6. Drizzle the vinaigrette evenly over the salad, garnish with fennel fronds, mint or dill and serve immediately.

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 137mgPotassium: 478mgFiber: 5gSugar: 9gVitamin A: 256IUVitamin C: 49mgCalcium: 70mgIron: 1mg

Video

Notes

The fennel needs to be genuinely paper-thin. A mandoline or a very fine grater makes all the difference here.
Make ahead: the fennel and oranges can be prepared a few hours in advance and kept separately in the fridge. Add the vinaigrette and ginger only just before serving. Without the vinaigrette the shaved fennel keeps for about a day in the fridge; dressed, it keeps for 1 to 2 days.

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