Endive and Fennel Salad with Mint and Orange Blossom Dressing
Transform your salad game with this vibrant and refreshing Endive and Fennel Salad with Mint and Orange Blossom Dressing, a perfect harmony of crunch and citrusy sophistication. This elegant dish combines the crisp bitterness of endive with the delicate anise-like flavor of thinly sliced fennel, enhanced by the fragrant freshness of mint. The star of the show is the luxurious orange blossom dressing, a tantalizing blend of orange juice, lemon juice, and orange blossom water, sweetened with a touch of honey and balanced with rich extra virgin olive oil. Ready in just 15 minutes, this no-cook salad is ideal for a quick yet impressive side dish or a light, flavorful appetizer. Garnish with fennel fronds for a stunning finish, and serve immediately to savor the bright, aromatic notes that will transport your taste buds to a Mediterranean garden. Perfect for health-conscious eaters, this gluten-free and vegetarian recipe is a feast for the senses.
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Recipe Information
Ingredients
- 3 heads Endive
- 1 large Fennel bulb
- 0.5 cup Fresh mint leaves
- 3 tablespoons Orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Lemon juice
- 1 teaspoon Orange blossom water
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly cracked black pepper
Instructions
Trim the bases of the endives and separate the leaves. Rinse them under cold water and pat dry. Slice each leaf in half lengthwise if they are large. Set aside in a large salad bowl.
Trim the fennel bulb, removing the stalks and reserving any fronds for garnish. Slice the fennel bulb very thinly using a sharp knife or a mandoline. Add the sliced fennel to the salad bowl with the endive.
Stack the fresh mint leaves, roll them into a tight bundle, and finely slice them into thin ribbons (chiffonade). Add the mint to the salad.
In a small bowl, whisk together the orange juice, orange zest, lemon juice, orange blossom water, olive oil, honey, salt, and black pepper until the dressing is smooth and emulsified.
Drizzle the dressing over the endive and fennel in the salad bowl. Gently toss everything together until the greens are evenly coated.
Garnish the salad with any reserved fennel fronds for a decorative touch. Serve immediately and enjoy the bright, aromatic flavors.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 28.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
