Sadly, March wasn’t a hopping month around our house when it came to cooking dinner or baking desserts. The fact that I only shared three new recipes during the whole month goes to show that. The three recipes were these Apricot Sekerpare (Turkish Thumbprint Cookies), this One-Pot Fennel & Stout Beef Meatball Stew, and this Crunchy Fennel & Fresh Orange Salad.
So, you would think that picking one out of three recipes would make choosing the favorite recipe for the month a bit easier. Not really. There were all so stinkin’ good y’all. However, if I have to choose just one, I’m choosing this Crunchy Fennel & Fresh Orange Salad. I swear I could eat this salad every day and never grow tired of it. It’s just a little bit sweet, seriously crunchy, and packed with flavor. Give it a try and see what I’m talking about.
You can find the original recipe for this Crunchy Fennel & Fresh Orange Salad HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 2 Large Oranges
- 1 Large Fennel Bulb
- 1/4 Cup Extra Virgin Olive Oil
- 1 Teaspoon Dijon Mustard
- 1/4 Teaspoon Ground Sea Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
Directions:
- Using a sharp knife, cut the top and bottom off of one of the oranges, so that it will sit firmly on a cutting board without wobbling. Then, use the knife to remove all of the peel. Segment the orange with the same sharp knife, cut each segment in half, and then place the segments into a medium bowl.
- Slice the fennel bulb in half and then finely slice each half of the fennel bulb. Place all the sliced fennel bulb in the same bowl as the orange segments.
- Remove all of the fennel fronds from the fennel bulb, finely chop them, and then add them to the orange segments and finely sliced fennel.
- Cut the remaining orange in half, and squeeze each half into a measuring cup until you have 1/4 cup or freshly squeezed juice.
- In a small bowl, whisk together the orange juice, olive oil, mustard, salt, and pepper for 1 minute.
- Pour the mixture over the sliced fennel and orange segments, stir to combine, and allow to sit at room temperature for 30 minutes before serving.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
