When life gives you fennel and oranges, you make a salad that’s like sunshine in a bowl, ready to brighten even the dreariest of days!
I love the refreshing crunch and vibrant colors of my Lettuce Fennel Orange Radish Salad. With crisp lettuce and thinly sliced fennel providing fiber and vitamin C-rich orange segments boosting your immunity, this salad is both nutritious and delicious.
A drizzle of olive oil and lemon juice ties everything together beautifully.
Lettuce Fennel Orange Radish Salad Recipe Ingredients
- Lettuce: Low in calories, high in water content, and a great source of vitamins A and K.
- Fennel Bulb: Adds a sweet, anise-like flavor and is rich in fiber and vitamin C.
- Oranges: Provide a natural sweetness and are an excellent source of vitamin C and antioxidants.
- Radishes: Crunchy and peppery, they are low in calories and loaded with vitamins and antioxidants.
Lettuce Fennel Orange Radish Salad Recipe Ingredient Quantities
- 1 head of fresh lettuce, washed and torn into bite-sized pieces
- 1 medium fennel bulb, thinly sliced
- 2 large oranges, peeled and segmented
- 4 radishes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fennel fronds, chopped (optional for garnish)
How to Make this Lettuce Fennel Orange Radish Salad Recipe
1. Start by washing and drying the head of lettuce thoroughly. Tear it into bite-sized pieces and place it in a large salad bowl.
2. Remove the stalks and fronds from the fennel bulb. Reserve some fronds for garnish if desired. Thinly slice the fennel bulb and add it to the lettuce in the bowl.
3. Peel the oranges by cutting away the rind and the white pith. Segment the oranges by slicing between the membranes. Add the orange segments to the salad bowl.
4. Thinly slice the radishes and add them to the salad mixture.
5. In a small bowl, whisk together the olive oil and fresh lemon juice until emulsified.
6. Pour the dressing over the salad ingredients in the bowl.
7. Season the salad with salt and freshly ground black pepper to taste.
8. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
9. Transfer the salad to a serving platter or individual plates.
10. Garnish with chopped fennel fronds, if using, and serve immediately for a fresh and vibrant salad experience.
Lettuce Fennel Orange Radish Salad Recipe Equipment Needed
1. Salad spinner or clean kitchen towel (for washing and drying lettuce)
2. Large salad bowl
3. Paring knife (for peeling oranges)
4. Chef’s knife (for slicing fennel and radishes)
5. Cutting board
6. Small bowl (for whisking dressing)
7. Whisk
8. Measuring spoons (for olive oil and lemon juice)
9. Serving platter or individual plates
10. Tongs or salad servers (for tossing the salad)
FAQ
- Can I use a different type of lettuce? Yes, you can substitute any leafy green such as spinach, arugula, or mixed greens for a slightly different flavor and texture.
- What’s the best way to slice fennel? Use a sharp knife or mandoline for thin, even slices. Be sure to remove the tough core before slicing.
- Is there a substitute for fresh lemon juice? You can use lime juice or a mild vinegar like white wine vinegar or apple cider vinegar as an alternative.
- Are there any suggested variations for this salad? You can add nuts like walnuts or almonds for crunch or some goat cheese or feta for creaminess.
- How can I make this salad ahead of time? You can prep the ingredients a few hours in advance, but wait to combine them and add dressing until just before serving to keep the salad fresh.
- What can I do with leftover fennel fronds? Use them as a garnish for a fresh, anise-like flavor or include them in vegetable stock for added depth.
Lettuce Fennel Orange Radish Salad Recipe Substitutions and Variations
- You can substitute arugula or spinach for the fresh lettuce.
- Use apple slices or celery instead of the fennel bulb for a different texture and flavor.
- Mandarin segments or grapefruit can replace the oranges for a citrus twist.
- Cucumber slices can stand in for radishes for a milder flavor and crunch.
- Avocado oil or walnut oil can be used instead of olive oil for a different taste profile.
Pro Tips
1. Enhance the Flavor: Before dressing the salad, try toasting the fennel seeds briefly in a dry pan until fragrant, then grind them lightly to release their aromatic oils. Sprinkle them over the salad for an extra layer of flavor that complements the fennel bulb.
2. Maximize Orange Juice: As you segment the oranges, do this over a bowl to catch any juice. Add this extra juice to your dressing or directly over the salad for added citrusy freshness.
3. Chill Ingredients: For a refreshing crunch, chill the lettuce, radishes, and fennel before assembling the salad. This keeps the salad crisp and adds a cooling effect, especially nice on warm days.
4. Boost Nutrients with Greens: Incorporate nutrient-rich greens like arugula or spinach alongside the lettuce for added texture and nutrition without altering the flavor profile significantly.
5. Present with Appeal: For an aesthetic touch, reserve a few orange segments and radish slices to artfully arrange them on top of the tossed salad just before serving, showcasing the vibrant colors.
Lettuce Fennel Orange Radish Salad Recipe
My favorite Lettuce Fennel Orange Radish Salad Recipe
Equipment Needed:
1. Salad spinner or clean kitchen towel (for washing and drying lettuce)
2. Large salad bowl
3. Paring knife (for peeling oranges)
4. Chef’s knife (for slicing fennel and radishes)
5. Cutting board
6. Small bowl (for whisking dressing)
7. Whisk
8. Measuring spoons (for olive oil and lemon juice)
9. Serving platter or individual plates
10. Tongs or salad servers (for tossing the salad)
Ingredients:
- 1 head of fresh lettuce, washed and torn into bite-sized pieces
- 1 medium fennel bulb, thinly sliced
- 2 large oranges, peeled and segmented
- 4 radishes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fennel fronds, chopped (optional for garnish)
Instructions:
1. Start by washing and drying the head of lettuce thoroughly. Tear it into bite-sized pieces and place it in a large salad bowl.
2. Remove the stalks and fronds from the fennel bulb. Reserve some fronds for garnish if desired. Thinly slice the fennel bulb and add it to the lettuce in the bowl.
3. Peel the oranges by cutting away the rind and the white pith. Segment the oranges by slicing between the membranes. Add the orange segments to the salad bowl.
4. Thinly slice the radishes and add them to the salad mixture.
5. In a small bowl, whisk together the olive oil and fresh lemon juice until emulsified.
6. Pour the dressing over the salad ingredients in the bowl.
7. Season the salad with salt and freshly ground black pepper to taste.
8. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
9. Transfer the salad to a serving platter or individual plates.
10. Garnish with chopped fennel fronds, if using, and serve immediately for a fresh and vibrant salad experience.
