Fennel Salad
2 Plates
25 min
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EasyEasyQuickEasy CleanupUnder 30 minutesVeganPlant BasedLow SodiumLow FatLow CarbLow SugarLow CholesterolLow CalorieHealthySoy-FreeWeeknightWeekdaySide DishFor Two
Quick and easy salad that packs in the Umami.
Ingredients
2
bulbs
fennel
Thinly slice the bulbs, reserve a fennel stalk and roughly chop it.
1
orange
You can use any orange you like. Peel and slice the orange.
1
tablespoon
olive oil
Use something that is not heat sensitive.
2
tablespoons
sherry vinegar
1/2
large lemon
Juice the lemon, extract seeds
2
teaspoons
onion seed
1
teaspoon
red pepper flakes
Increase if you want a spicier salad
salt
to season
Directions
Step 1
Combine the fennel bulb slices, chopped stalks and sliced orange in a salad or mixing bowl. Give the mixture a firm such that the orange slices are getting muddled. Set this aside at room temperature or refrigerate-up to you.
Step 2
Heat the olive oil in a pan and add the onion seeds and red pepper flakes once the oil is hot. Let them bloom for a minute or two and turn off the heat. Let this mixture cool completely.
Step 3
To the cooled oil mixture, add salt, sherry vinegar and lemon juice. This is your salad dressing. Add it to the fennel-orange mixture. Let the salad refrigerate for an hour or so for the flavors to combine if you have the time. If not, enjoy it right away!