Clementine-Fennel Salad with Clementine Vinaigrette

Clementine-Fennel Salad with Clementine Vinaigrette Recipe | Vegetarian Food from Belgium

Region / culture: Belgium | Preparation time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

This refreshing Clementine-Fennel Salad with Clementine Vinaigrette is a perfect combination of sweet and tangy flavors that will brighten up any meal. The juicy clementines, crunchy fennel, and toasted pine nuts create a delicious and satisfying salad that is sure to impress your guests.

History

This recipe is inspired by the Mediterranean flavors of clementines and fennel, which have been used in cooking for centuries. The combination of citrus and anise-like flavors creates a unique and refreshing salad that is perfect for any occasion.

Ingredients

Dressing

3 clementines
2 tbsp white wine vinegar
2 tbsp lemon juice, or more to taste
0.5 tsp salt
0.25 tsp freshly ground black pepper
1 tbsp vegetable oil, canola or safflower
3 tbsp olive oil

Salad

6 to 8 cups loosely packed mixed greens
2 large fennel bulbs, trimmed and chopped (reserve fennel fronds for garnish)
3 belgian endive, trimmed and chopped
4 clementines, peeled and sectioned
fennel fronds for garnish, optional
0.25 cup toasted pine nuts, optional

How to prepare

Dressing

Grate the zest from 1 clementine and set it aside.
Cut all the clementines in half and squeeze out approximately 0.5 cup of juice.
In a salad bowl, combine the clementine juice, vinegar, lemon juice, salt, and pepper. Whisk with a fork until the salt dissolves.
Slowly and steadily pour in the vegetable oil and olive oil while whisking well. Taste for seasoning and add more lemon juice if it is too sweet.

Salad

Add the greens, fennel, endive, and clementines to the bowl. Gently toss to mix with the dressing.
Arrange the mixture on salad plates. Garnish with fennel fronds and sprinkle with pine nuts, if desired.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute oranges for clementines for a slightly different flavor.
Add avocado slices for extra creaminess.

Cooking Tips & Tricks

Make sure to use ripe clementines for the best flavor in this salad.

- Toasting the pine nuts adds a delicious nutty flavor to the salad.

- Be sure to taste the dressing before serving and adjust the seasoning as needed.

Serving Suggestions

This salad is perfect as a side dish for grilled fish or chicken. It can also be served as a light lunch or dinner on its own.

Cooking Techniques

Toasting the pine nuts adds a delicious nutty flavor to the salad.

- Be sure to toss the salad gently to avoid crushing the delicate clementine sections.

Ingredient Substitutions

You can use oranges instead of clementines for a slightly different flavor.

- Any type of mixed greens can be used in this salad, such as arugula or spinach.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time, but wait to assemble the salad until just before serving to keep it fresh.

Presentation Ideas

Garnish the salad with extra clementine sections and fennel fronds for a beautiful presentation. Serve it on a large platter for a stunning centerpiece.

Pairing Recommendations

This salad pairs well with grilled fish, chicken, or shrimp. A crisp white wine or sparkling water with a splash of citrus would be a perfect accompaniment.

Storage and Reheating Instructions

This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to toss gently before serving.

Nutrition Information

Calories per serving

This salad is relatively low in calories, with approximately 200 calories per serving. It is a light and healthy option for a meal or side dish.

Carbohydrates

This salad is a great source of carbohydrates, with approximately 20 grams per serving. The clementines and mixed greens provide a healthy dose of fiber and natural sugars.

Fats

The dressing in this salad provides a good source of healthy fats, with approximately 15 grams per serving. The olive oil and vegetable oil add richness and flavor to the salad.

Proteins

This salad is not a significant source of protein, with only about 2 grams per serving. To increase the protein content, you can add grilled chicken or shrimp to the salad.

Vitamins and minerals

Clementines are a great source of vitamin C, providing over 60% of the recommended daily intake per serving. Fennel is also rich in vitamins and minerals, including potassium, vitamin A, and vitamin K.

Alergens

This recipe contains nuts (pine nuts) and citrus (clementines), which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this Clementine-Fennel Salad is a nutritious and delicious option for a light and refreshing meal. It is packed with vitamins, minerals, and healthy fats, making it a great choice for a healthy diet.

Summary

This Clementine-Fennel Salad with Clementine Vinaigrette is a light and refreshing dish that is perfect for any occasion. The combination of sweet clementines, crunchy fennel, and tangy dressing creates a delicious and satisfying salad that is sure to impress. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a sunny afternoon in the bustling market of Provence, France. I was leisurely strolling through the stalls, admiring the vibrant colors of fresh fruits and vegetables when a sweet aroma caught my attention.

I followed my nose to a quaint little stand where an elderly woman was selling an array of citrus fruits. Among them, there were clementines that gleamed like little orbs of sunshine. The woman noticed my fascination and offered me a taste of the juicy fruit. As I savored the sweet and tangy flavor, she began to tell me about a refreshing salad she liked to make using clementines and fennel.

Intrigued by her description, I asked her to share the recipe with me. She smiled warmly and started to explain how to prepare the salad. She spoke in a melodic voice, her hands deftly moving as she demonstrated each step. I listened intently, committing every detail to memory.

The first step was to thinly slice the fennel bulb and soak it in ice water to crisp it up. Then, I was to peel the clementines and separate them into segments. The vibrant orange hue of the clementines against the pale green of the fennel was a sight to behold.

Next, she showed me how to make the clementine vinaigrette. It was a simple blend of clementine juice, olive oil, honey, and a pinch of salt. The sweet and citrusy dressing complemented the flavors of the salad perfectly.

As she tossed the fennel and clementine segments together with the vinaigrette, the aroma of fresh herbs wafted through the air. She added a sprinkle of chopped fresh mint and parsley for a burst of freshness.

Finally, she plated the salad and garnished it with some toasted almonds for a crunchy texture. The vibrant colors and flavors of the dish were a feast for the senses.

I thanked the woman profusely for sharing her recipe with me and purchased a bag of clementines to take home. I couldn't wait to recreate the salad in my own kitchen.

Back at home, I gathered all the ingredients and set to work. As I sliced the fennel and peeled the clementines, I couldn't help but reminisce about my time in the bustling market of Provence. The memories of the warm sun on my skin and the sweet taste of clementines lingered in my mind.

I prepared the clementine vinaigrette, savoring the citrusy aroma as it came together. The colors of the salad were as vibrant as I remembered, and the flavors were even more delicious than I had anticipated.

I plated the salad and took a bite, closing my eyes to savor the burst of flavors. The crispness of the fennel, the sweetness of the clementines, and the tangy vinaigrette danced on my taste buds. It was a perfect combination of textures and flavors.

As I enjoyed the salad, I couldn't help but feel grateful for the chance encounter with the elderly woman in the market. Her recipe had become a cherished addition to my repertoire, a reminder of the power of food to bring people together and create lasting memories.

From that day on, the Clementine-Fennel Salad with Clementine Vinaigrette became a staple in my kitchen. I shared the recipe with friends and family, each time recounting the story of how I learned to make it in Provence.

As I sit here now, years later, preparing the salad once again, I am transported back to that sunny afternoon in the market. The memories of the kind woman and her delightful recipe fill me with warmth and joy.

And as I take the first bite of the salad, I am reminded of the power of food to connect us to our past and create moments of pure delight. It is a recipe that will always hold a special place in my heart, a reminder of the beauty and magic of cooking. And for that, I am forever grateful.