Orange, Mint, and Fennel Seed Salad
- 1½ teaspoon fennel seeds
- 2 tablespoon olive oil
- 1½ teaspoon molasses
- 1 teaspoon lemon juice
- 1 clove garlic, pressed
- fine sea salt and freshly ground black pepper to taste
- ½ cup chopped kale
- ½ cup chopped fresh mint leaves
- ¼ cup chopped fresh parsley leaves
- 2 oranges, peeled and sliced
- 4 dates, pitted and thinly sliced lengthwise
- ¼ red onion, thinly sliced
- 3 radishes, thinly sliced
- Heat a small skillet over low heat; toast the fennel seeds in the hot skillet, moving continually, until just lightly browned and fragrant, 2 to 4 minutes.
- Lightly crush fennel seeds with a mortar and pestle.
- Stir fennel seeds, olive oil, molasses, lemon juice, and garlic together in a small bowl; season with salt and pepper.
- Mix the kale, mint, and parsley together in a large bowl; add oranges, dates, onion, and radishes and mix gently. Drizzle dressing over salad just before serving.
Toasting the fennel seeds before crushing brings out their aroma and flavor. If you don't have a mortar and pestle, you can grind the fennel seeds in a coffee grinder. No coffee grinder? Put the seeds into a zip-top plastic bag; seal the bag and whack with a rolling pin or a heavy skillet. Try fresh peaches or apricots instead of the oranges if they are in season!
What others are saying
Jen the Mighty says:
I love that there's molasses in this dressing, it's so nice with the fennel. I used chopped baby kale for a more mild approach, as I'm just a kale beginner.
Katie Hason says:
I don't use fennel a lot, but I really love the way it tasted in this salad. Oranges are in season right now, and next time I want to try this using blood oranges or maybe even grapefruit. The citrus flavors are really delicious when paired with the sweet and garlicky dressing.
Sheila Long says:
I skipped the fennel and swapped molasses for real maple syrup in the vinaigrette. If you like citrusy salads, you should try this recipe. Next time I may add some grapefruit juice to the vinaigrette or even sliced ruby reds.
Jeremy Hughes says:
Grinding the fennel seeds in the coffee grinder was such a great idea, it worked perfectly. It made for a delicious vinaigrette.
Anthony Cohen says:
Made this with organic spinach and use syrup in the dressing instead of molasses. It was very sweet, but came together nicely with grilled fish.