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Saturday, April 10, 2010

Orange, Apple and Fennel Mint Champagne Salad

Looking for a super simple, wonderfully light side salad?  I served this along side our homemade raviolis at Easter dinner. It comes together quickly, can be paired with pasta, with pork or even a burger.

The champagne vinegar mixes well with the orange juice and fennel without overpowering it, and the olive oil brings it all together.  Top it all off with the hint of mint and this little salad sparkles. 

Tips and techniques: I highly suggest using a mandolin to cut the fennel and apple if you have one available.  It's nearly impossible to get these this thin and even using a hand knife. 

Orange, Apple and Fennel Mint Champagne Salad
2 fennel bulbs and a few fennel fronds
2 oranges, one sectioned and sliced thin, one zested and juiced
1 large red apple, cut in four and cored
handful of mint leaves, torn
1/4 cup olive oil
1/4 cup champagne vinegar
salt and pepper

In a medium sized bowl, add the juice of one orange, the orange zest, the champagne vinegar and salt and pepper.  Whisk together, while whisking- slowly add the olive oil.  Set aside.

Slice the fennel bulbs and the apple as thin as possible.  Add the sliced fennel, apple and oranges to the vinaigrette in the bowl.  Sprinkle with the fennel fronds and mint leaves.  Toss, serve immediately or let sit for a few minutes to let the flavors meld.

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