Creamy Fennel Salad with Orange Wedges and Fresh Mint

5 from 1 vote

This luscious salad is both creamy and crisp with its fresh ingredients and spices.

Course: Dinner, Lunch, Salad

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb, Plant-Based, Vegetarian

Servings: people

Calories: 171kcal

3 fennel bulbs medium
1 lemon
1/4 cup olive oil
1 tablespoon dijon mustard
1 teaspoon salt fine-grained kosher preferred
1/2 cup mint leaves fresh, loosely packed
1/4 cup fennel fronds chopped, see the video below
1 orange peeled and separated into wedges (sweet Valencia is a good choice, if available)
black pepper freshly ground, to taste

Be sure to watch the video below for "How to Prepare Fennel".
Clean the fennel by washing the outside of the bulb. Cut off the fronds and save. Shave the fennel with a mandolin or with a knife by cutting closely across the surface. The fennel should be sliced thin. Toss in a bowl with the mint, ¼ cup of the chopped fennel fronds and orange wedges.

In a small bowl put the Dijon mustard and squeeze in the juice of 1 lemon. Slowly drizzle in the olive oil, whisking as you go. Add salt to taste, and continue to whisk until fully combined and creamy.
Drizzle dressing over the salad and toss to combine. Sprinkle with freshly ground black pepper to taste.

SmartPoints (Freestyle): 6