Raw Fennel Salad with Orange Curry Dressing

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Raw Fennel Salad with Orange Curry Dressing

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Recipe summary

Note: a mandolin is a classic French cutting tool capable of very thin slicing, these slices are the key to the lightness of this salad. The salad is still very good made with normally sliced fennel, just slice as thinly as possible.

Preparation time:
Cooking time:
Yield: 4-6

Ingredients

Dressing

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 cup orange marmalade
2 tablespoons fennel seeds
1/2 teaspoon vanilla extract
2 tablespoons anise liqueur
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

Salad

2 bulbs fennel, fronds reserved, thinly sliced on mandolin
2 oranges, peeled and cut in segments

Directions

Dressing

Pour the olive oil, vinegar, Dijon, marmalade, fennel seeds, vanilla, liqueur, curry powder, salt and pepper to your blender and pulse to create a smooth vinaigrette.

Salad

Toss the thinly sliced fennel with about one quarter of the vinaigrette. Keep the remainder in the fridge for your next salad. Finish by adding the orange segments and reserved fronds. Serve and share.