Shaved Fennel & Citrus Salad for Anti-Inflammation
This refreshing salad combines the anti-inflammatory benefits of fennel, citrus, and pistachios with a vibrant olive oil vinaigrette. It offers a delightful crunch and a burst of tangy flavors, perfect as a side dish or a light entrée.
Equipment
- Sharp knife or mandoline for thin slicing
- Citrus segmenting tool (optional)
Ingredients
Salad Base:
- 4 cups mixed greens
- ½ cup packed parsley leaves
- 1 fennel bulb cored and thinly sliced
- 1 medium shallot thinly sliced
- ¼ cup pistachios toasted
- 2 navel oranges segmented, plus 2 tbsp orange juice
Vinaigrette:
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Topping:
- ½ cup shaved Parmigiano-Reggiano
Instructions
- Prepare the Salad Base: In a large bowl, combine the mixed greens, parsley leaves, sliced fennel, shallot, toasted pistachios, and orange segments.
- Make the Vinaigrette: In a separate bowl, whisk together the 2 tbsp orange juice, lemon juice, olive oil, ¼ tsp kosher salt, and a grinding of black pepper. Adjust seasoning to taste.
- Assemble the Salad: Drizzle ¼ cup (60 ml) of the vinaigrette over the salad mixture. Toss gently to coat. Taste and adjust seasoning as needed.
- Add Final Touches: Sprinkle shaved Parmigiano-Reggiano on top and toss lightly. Serve immediately, passing any remaining vinaigrette at the table.
Notes
Anti-Inflammatory Benefits: Fennel, rich in antioxidants, and citrus fruits, high in vitamin C, help combat inflammation. Pistachios provide healthy fats that support an anti-inflammatory diet.
Citrus Segmenting Tip: To segment oranges neatly, remove the skin and white pith, then cut each section away from the membrane.
Tried this recipe?Let us know how it was!