winter salad
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Recipes

Bright Fennel, Citrus, & Pomegranate Winter Salad

December 28, 2022
3 min read

Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.

All the fresh toppings make this winter salad a winner.

This Italian winter salad with fresh fennel, citrus, and pomegranates will brighten your table this season. It is a gorgeous display of simple and fresh ingredients. The pop of color from the citrus adds a bright touch with an extra punch of vitamin C.

Elena Davis shares the recipe. The crunch from the hazelnuts and sweet fresh fennel make it an all-around delicious salad!

Tips for cutting the oranges from Elena: I use a serrated knife and cut off the top and bottom of the orange so it can stand flat. Then, take off the peel by slicing from the top to the bottom following the curve of the fruit. Take off only the peel and the white pith, as much as you can see leaving the flesh naked, then turn the fruit on its’ side and carefully slice crosswise. That’s it!

For more recipes and ideas from Elena, connect with her on Instagram at @cucinabyelena and www.cucinabyelena.com.


 

Italian Winter Salad With Fennel, Citrus, and Pomegranates

INGREDIENTS

Orange Honey Mustard Vinaigrette

  • ½ cup good quality olive oil
  • ½ cup fresh squeezed orange juice + zest of one orange
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon fresh ground pepper
  • 2 cloves of garlic cut in quarters

Salad

  • 2 bags (510 g) Italian lettuce mix or spring greens
  • 2 medium oranges, skin removed and cut in thin slices
  • 4 tablespoons hazelnuts
  • 1 fennel bulb, thinly slices
  • ¼ cup pomegranate seeds
  • ¼ cup olives of choice- I love green Castelvetrano Olives
  • ¼ cup red onion, thinly sliced (optional)

METHOD

Citrus and Honey Vinaigrette

  1. Place all ingredients in a Mason jar and shake vigorously. The dressing can stay at room temperature for up to two hours and up to one week in the refrigerator.

Salad

  1. In a large salad bowl or plater add the mixed salad. Add the rest of the ingredients on top of the salad. Do not toss.
  2. Add all of the prepared dressing evenly on top of the salad 10 minutes before serving. Do not toss or all the ingredients will fall to the bottom. The dressing will eventually coat the bottom of the salad as it sinks. The salad will toss naturally as it is served.

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