Follow these steps for perfect results
freshly squeezed orange juice
almond oil
fennel bulbs
thinly sliced, green tips reserved
oranges
segmented
baby spinach leaves
sliced almonds
Bring the orange juice to a boil in a small saucepan.
Boil the juice, uncovered, until it has reduced to 2 tablespoons.
Cool the reduced orange juice for 10 minutes.
Stir in the almond oil to create a dressing.
In a large bowl, combine the thinly sliced fennel bulbs, orange segments, baby spinach leaves, and sliced almonds.
Gently toss the ingredients together to ensure even distribution.
Serve the salad drizzled with the orange-almond dressing.
Sprinkle with the reserved fennel tips for added flavor and visual appeal.
Expert advice for the best results
Toast the almonds for enhanced flavor.
Use a mandoline for uniformly thin fennel slices.
Add a pinch of salt to balance the sweetness.
Everything you need to know before you start
5 mins
The dressing can be made ahead of time.
Arrange the salad attractively on a chilled plate.
Serve as a side dish to grilled meats or fish.
Pair with a light vinaigrette dressing.
Complements the citrus and fennel flavors.
Adds a refreshing touch.
Discover the story behind this recipe
Common in Mediterranean cuisine as a refreshing salad.
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