Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Ingredients for Fennel and Orange Salad with Lemon-Ginger Vinaigrette

• 1/4 baguette, very thinly sliced

• 2 tablespoons white wine vinegar

• 1 teaspoon finely grated lemon zest

• 1 teaspoon finely grated orange zest

• 1 teaspoon finely grated peeled ginger

• 1/2 teaspoons coarsely ground black pepper

• Kosher salt

• 45ml extra-virgin olive oil

• 2 navel oranges

• 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds

• 110g mustard greens, centre ribs and stems removed, leaves torn into bite-size pieces (about 950ml )

How to make Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Preheat oven to 191°C. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.

Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.