Imagine a salad so breathtakingly simple yet sophisticated that it transports you straight to the sun-drenched coastlines of the Mediterranean. This Fennel Orange and Spanish Onion Salad is not just a dish—it's a culinary journey that combines crisp textures, bright citrus notes, and luxurious sheep milk fat in a symphony of flavors that will make your palate dance with delight. Perfect for those seeking a refreshing, gourmet side dish that looks like it was crafted by a professional chef but can be prepared in just 15 minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 large fennel bulb, thinly sliced
- 2 large oranges, segmented
- 1 Spanish onion, thinly sliced
- 1/4 cup sheep milk fat
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare the fennel by trimming off the stalks and fronds. Rinse the bulb thoroughly under cold water to remove any dirt. Using a sharp mandoline or chef's knife, slice the fennel bulb extremely thinly, creating delicate, translucent pieces.
- For the oranges, use a sharp knife to remove the top and bottom of each fruit. Stand the orange upright and carefully cut away the peel and white pith, following the curve of the fruit. Using a paring knife, segment the oranges by cutting between the membranes to release perfect, pure orange segments.
- Peel the Spanish onion and slice it as thinly as possible, preferably using a sharp mandoline to achieve uniform, delicate rings. If the onion seems too sharp, briefly soak the slices in cold water to mellow the intense flavor.
- In a large mixing bowl, gently combine the thinly sliced fennel, orange segments, and Spanish onion slices. The goal is to create a light, airy mixture without bruising the delicate ingredients.
- Season the salad with salt and freshly ground black pepper. The seasoning should be subtle, enhancing rather than overwhelming the natural flavors of the ingredients.
- Drizzle the sheep milk fat over the salad, allowing it to coat the ingredients lightly. The fat should add a rich, creamy texture and distinctive flavor to the fresh ingredients.
- Garnish the salad with fresh dill fronds, which will add a subtle herbal note and visual appeal to the dish.
- Serve immediately at room temperature to ensure the best flavor and texture. The salad should be light, refreshing, and showcasing the individual qualities of each ingredient.
Tips
- Slicing Technique Matters: Use a sharp mandoline or extremely sharp knife to achieve paper-thin slices of fennel and onion. Uniformity is key to both presentation and texture.
- Orange Segmenting Hack: When removing orange segments, work over a bowl to catch any delicious juice, which can be used as part of the dressing.
- Onion Flavor Control: If you find Spanish onions too sharp, soak the sliced rings in cold water for 5 minutes to mellow their intensity.
- Temperature is Crucial: Serve the salad at room temperature to allow the flavors to fully develop and the sheep milk fat to blend seamlessly.
- Freshness First: Prepare and serve this salad immediately to maintain the crisp texture of the fennel and the brightness of the oranges.
- Garnish Generously: Don't skimp on the fresh dill—it adds a beautiful herbal note that elevates the entire dish.
- Experiment with Fat: While sheep milk fat is traditional, you can also try high-quality olive oil as an alternative.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
