Looking to escape the everyday salad slump? Meet your new obsession: a salad that’s a true celebration of flavor and texture! Imagine crisp, anise-scented fennel paired with sweet, juicy orange segments, briny marinated artichoke hearts, and sharp, salty Parmesan shards. It’s a vibrant, sophisticated dish that comes together in just 25 minutes, making it perfect for a light lunch or an elegant dinner side. The homemade orange-tarragon vinaigrette ties everything together, creating a bite that is pure sunshine. Let’s get chopping!
Ingredients
• For the Salad
• 3 medium oranges
• 1 medium bulb fennel
• 1 head romaine lettuce, chopped
• 1 12-ounce / 340 g jar marinated artichoke hearts, drained
• 0.25 cup / 30 g thinly sliced red onion
• 2 ounces / 56 g Parmesan cheese
• For the Orange Tarragon Vinaigrette
• 3 tablespoons / 45 ml olive oil
• 1 tablespoon / 15 ml white wine vinegar
• 1 teaspoon / 1 g snipped fresh tarragon
• 0.5 teaspoon / 2.5 g Dijon-style mustard
• 0.25 teaspoon / 1.5 g salt
• 0.125 teaspoon / a pinch of ground black pepper
Instructions
1. First, prepare the oranges. Finely shred 0.5 teaspoon of peel from one orange and set it aside for the dressing. Then, peel all three oranges and carefully slice them into sections over a large bowl to catch any juices. Squeeze out 2 tablespoons of juice from the remaining orange membranes and reserve it for the dressing.
2. Next, prepare the fennel. Cut off and discard the tough stalks. Remove any wilted outer layers and trim a thin slice from the base. Cut the bulb lengthwise into quarters, remove the core, and then thinly slice the quarters.
3. Now, make the dressing. In a screw-top jar or small bowl, combine the reserved 0.5 teaspoon orange peel, the reserved 2 tablespoons orange juice, olive oil, white wine vinegar, fresh tarragon, Dijon mustard, salt, and pepper. Cover and shake vigorously (or whisk) until well combined.
4. Assemble your masterpiece. On a large serving platter, create a bed of chopped romaine lettuce. Artfully arrange the orange sections, sliced fennel, drained artichoke hearts, and thinly sliced red onion on top. Using a vegetable peeler, create beautiful shards of Parmesan cheese and scatter them over the salad.
5. Just before serving, drizzle the orange tarragon vinaigrette over the salad. Serve immediately and enjoy the fresh, vibrant flavors!
Nutritional Information
• PER SERVING (estimate): 302 calories
• Total Fat: 19 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 694 mg
• Carbohydrates: 25 g
• Fiber: 7 g
• Protein: 9 g
Pro Tips
• For a delicious vegan version, simply swap the Parmesan for a high-quality vegan Parmesan alternative or a sprinkle of nutritional yeast for a cheesy, nutty flavor.
• Don’t discard the feathery fennel fronds! They have a delicate anise flavor and make a beautiful, flavorful garnish for the finished salad.
• To make this a heartier main course, add a can of drained and rinsed chickpeas or some toasted slivered almonds for extra protein and crunch.
• Prepare the dressing and chop the vegetables up to a day in advance, storing them separately in the refrigerator. Assemble and dress just before serving to maintain maximum crispness.
FAQ
Q: How can I add more protein to this fennel orange salad
A: To make this a heartier vegetarian main course, add a can of drained and rinsed chickpeas for plant-based protein and fiber. You can also top the salad with toasted slivered almonds for extra protein and a satisfying crunch.
Q: Is this fennel and orange salad vegan
A: This salad is easily made vegan with one simple substitution. The recipe calls for Parmesan cheese, which is not vegan. Simply swap it for a high-quality vegan Parmesan alternative or a sprinkle of nutritional yeast to achieve a similar cheesy, nutty flavor.
Q: Can I prepare this vegetarian salad ahead of time
A: Yes, you can do most of the prep in advance. The dressing can be made and stored in a sealed jar in the refrigerator for up to a day. You can also chop the fennel, lettuce, and onion. For maximum freshness, store all components separately and assemble the salad with the dressing just before serving.
Q: What can I use if I don’t have fresh tarragon
A: If you don’t have fresh tarragon for the vinaigrette, you can substitute it with about 1/3 teaspoon of dried tarragon. You could also use other fresh herbs like dill or parsley for a different but equally delicious flavor profile.
