Fennel, Radish, Curried Carrot and Orange salad with Dijon Vinaigrette

Serves 2 


1 cup fresh arugula
1 small fennel bulb, with fronds
1 orange, supremed
4 medium carrots, peeled
2 radishes
Olive oil
1 tsp. curry powder

Garnish suggestions:
Golden raisins
Hazelnuts, roughly chopped
Orange zest
Fennel fronds 

For Dressing:
1 tbsp. dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. olive oil 


Carrots: Preheat oven to 400 F. Slice carrots on diagonal into 3 inch slices. On a baking sheet, toss carrots with olive oil, curry powder, salt and pepper. Roast until tender, approximately 20 minutes.

Raw salad ingredients: Using a sharp knife or mandolin, slice radishes and fennel thinly and place in ice bath to freshen up. Remove fennel fronds and add to ice bath.

Dressing: Using a fork, mix dijon mustard, lemon juice and olive oil in a small bowl.

Assemble: Place a handful of arugula on plate. Add roasted carrots and orange segments. Sprinkle on fennel slices. Add in radish slices. Garnish with raisins, hazelnuts, orange zest and/or fennel fronds.  Spoon dressing on top.


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