Introduction
As winter settles in with its chilly embrace, it’s time to brighten up your dining table with a burst of fresh flavors. One way to do that is by indulging in a delightful dish of Shaved Fennel Salad with a zesty Clementine Vinaigrette. This recipe is a harmonious blend of crisp textures, vibrant colors, and invigorating tastes that will awaken your taste buds during the cold winter months.
Originating from the Mediterranean region, fennel is a versatile vegetable known for its subtle anise-like flavor and crunchy texture. Paired with the sweet and tangy essence of clementines, this salad offers a refreshing and palate-cleansing experience that is both nourishing and satisfying.
Whether you’re looking to add a pop of color to your winter spread or simply craving a light and refreshing dish, this Shaved Fennel Salad with Clementine Vinaigrette is sure to be a crowd-pleaser. Let’s dive into the details of this vibrant recipe and discover how you can elevate your winter dining experience.
Join me on a culinary journey as we explore the art of creating this exquisite salad that embodies the essence of winter freshness and vitality.
Why You’ll Love This Recipe
One of the standout features of this recipe is its simplicity and elegance. With just a handful of ingredients, you can create a dish that is visually stunning and bursting with flavor. The combination of shaved fennel, juicy clementines, and a citrusy vinaigrette offers a perfect balance of sweet, sour, and savory notes.
Moreover, this salad is not only a feast for the senses but also a nutritional powerhouse. Fennel is rich in fiber, vitamins, and minerals, while clementines are packed with immune-boosting vitamin C. Together, they make a winning combination that is as good for your health as it is for your taste buds.
Whether you’re following a plant-based diet, looking to incorporate more seasonal produce into your meals, or simply seeking a light and refreshing dish, this Shaved Fennel Salad with Clementine Vinaigrette ticks all the boxes.
Get ready to be transported to a world of vibrant flavors and wholesome goodness with each bite of this delectable winter salad.
Ingredients
Salad
- 2 medium fennel bulbs + fronds
- 4 clementines, peeled + segmented
- 2 cups arugula or mixed greens
- ¼ cup thinly sliced red onion or shallots
- ¼ cup toasted almonds or pine nuts
- 2 Tbsp chopped parsley or mint
Clementine Vinaigrette
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh clementine juice
- 1 Tbsp lemon juice or champagne vinegar
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt + black pepper
Step-by-Step Instructions
Step 1: Shave Fennel
Trim fennel stalks, reserve fronds. Halve bulbs, remove core. Mandoline or sharp knife slice paper thin (⅛-inch or less).
Step 2: Citrus Supreme
Peel clementines removing all white pith. Slice between membranes for clean segments or supremes. Reserve any juice.
Step 3: Vinaigrette Magic
Whisk clementine juice + lemon juice + honey + Dijon + salt/pepper. Slowly drizzle olive oil whisking emulsified.
Step 4: Marinate Fennel
Large bowl: Shaved fennel + vinaigrette. Toss coating completely. Rest 10 minutes slight softening, flavor absorption.
Step 5: Assemble Beauty
Arugula base platter. Top fennel + clementines + onions. Scatter nuts, herbs, chopped fennel fronds. Drizzle extra vinaigrette.
Expert Tips for Success
Mandoline essential = true shaved texture
Room temp clementines segment easier
Fennel first absorbs dressing best
Toast nuts right before serving
Taste before serving citrus balance
Variations and Substitutions
Pomegranate: Winter jewel burst
Kale: Massage tender first
Blood orange: Deeper color/flavor
Parmesan shavings: Umami hit
Vegan: Maple syrup substitution
Serving Suggestions
Roast salmon perfect partner
Grilled chicken light contrast
Winter soup refresher
Charcuterie palate cleanser
Holiday table color pop
FAQs
Q: Fennel too strong?
A: Soak shaved slices ice water 15 min.
Q: Vinaigrette separates?
A: Mustard emulsifies—whisk vigorously.
Q: Make ahead?
A: Fennel + dressing 2 hours; add citrus/nuts fresh.
Q: No mandoline?
A: Sharp knife + patience works.
Q: Nut-free?
A: Toasted sunflower seeds perfect.
Final Thoughts
Brighten Up Winter with Shaved Fennel Salad & Clementine Vinaigrette proves seasonal ingredients create sunshine—fennel-citrus alchemy transforms gray days into golden plates.
Call to Action
Winter rescue salad! Classic fennel-clementine or pomegranate twist?
Brighten Up Winter with Shaved Fennel Salad & Clementine Vinaigrette
A delightful dish of Shaved Fennel Salad with a zesty Clementine Vinaigrette, offering a harmonious blend of crisp textures, vibrant colors, and invigorating tastes. Perfect for brightening up the winter dining table.
Ingredients
- 2 fresh fennel bulbs
- 4 clementines
- 2 cups mixed salad greens
- 1 small red onion
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
Directions
- Slice the fresh fennel bulbs thinly using a sharp knife or mandoline slicer.
- Peel the clementines and separate them into segments.
- Thinly slice the red onion into half-moons.
- In a small bowl, whisk together olive oil, Dijon mustard, honey, white wine vinegar, salt, and pepper to create the vinaigrette.
- In a large bowl, combine the shaved fennel, clementine segments, mixed salad greens, and sliced red onion.
- Drizzle the clementine vinaigrette over the salad and gently toss to coat the ingredients evenly.
- Serve the Shaved Fennel Salad with Clementine Vinaigrette immediately and enjoy!
