Fennel & Orange Salad With Lemon – Ginger Dressing

Just taught my class about anise which is in the fennel family. Love the flavor fennel gives off.

Fennel & Orange Salad with Lemon-Ginger Dressing Recipe


  • 1/4 baguette, finely sliced
  • 2 tbsp. white wine vinegar
  • 2 tsp. finely grated lemon zest
  • 2 tsp. finely grated lemon zest
  • 1 tsp. finely grated ginger
  • 1 cup cherry tomatoes
  • Ground pepper & sea salt
  • 3 tbsp extra virgin olive oil
  • 2 naval oranges
  • 1 bunch of fennel- trimmed and sliced
  • 4 oz of spinach
  • 1 lemon- juiced


  1. Preheat the oven to 375 degrees or 200 Celcius. Place baguette slices on a baking sheet and toast for about 10 minutes or until golden brown.
  2. Remove from oven and break into pieces.
  3. Whisk together lemon, vinegar, lemon and orange zest, ginger, lemon juice,olive oil, and seasonings.
  4. Using a sharp knife, cut all the peel off the oranges. Working over the dressing bowl, cut between the membranes to release the segments into bowl; discard the membranes.
  5. Add in the fennel, the european greens and croutons. Toss and serve.

Kali Orexi!


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