Fennel Salad with Citrus Zests and Toasted Pine Nuts
Elevate your salad game with this vibrant Fennel Salad with Citrus Zests and Toasted Pine Nuts, a refreshing recipe that's bursting with flavor and texture. Thinly sliced fennel bulbs form the crisp and crunchy base, complemented by the bright, zesty notes of freshly grated orange and lemon peel. A drizzle of light, tangy dressing made with extra-virgin olive oil, white wine vinegar, and honey ties everything together, while toasted pine nuts add a layer of nutty richness. Finished with a sprinkle of fresh parsley and a garnish of delicate fennel fronds, this salad is a feast for both the eyes and the palate. Ready in just 20 minutes, it's the perfect side dish or appetizer to brighten up any meal with its unique combination of sweet, tangy, and savory flavors.
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Recipe Information
Ingredients
- 2 medium-sized fennel bulbs
- 1 large orange
- 1 medium-sized lemon
- 3 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by toasting the pine nuts. Place a small skillet over medium heat and add the pine nuts, stirring frequently for about 3-4 minutes or until they are golden and fragrant. Remove from heat and set aside to cool.
Trim the fennel bulbs by cutting off the stalks and removing any tough outer layers. Reserve some of the delicate fennel fronds for garnish. Thinly slice the fennel bulbs using a sharp knife or mandoline and set aside in a large mixing bowl.
Zest the orange and lemon using a zester or fine grater, ensuring you only grate off the colorful exterior and not the bitter white pith. Add the zests to the sliced fennel.
In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and black pepper to create the dressing.
Pour the dressing over the sliced fennel and citrus zests. Toss gently to ensure the fennel is evenly coated with the dressing.
Finely chop the fresh parsley and sprinkle it over the salad.
Sprinkle the cooled toasted pine nuts over the salad and give it one final light toss.
Transfer the salad to a serving platter or individual plates. Garnish with reserved fennel fronds for a touch of freshness.
Serve immediately and enjoy this crisp, bright, and nutty salad as a side dish or appetizer.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 42.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2536 mg | 54% | |
*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.
