Fennel, Seville Orange, Chicory and Kohlrabi Salad
Fennel, Seville Orange, Chicory and Kohlrabi Salad

Fennel, Seville Orange, Chicory and Kohlrabi Salad

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Serves 6

  • Difficulty:

    Easy

This is a highly fragrant, superbly fresh and crunchy salad, quick and easy. I enjoy this delicious side dish with poached salmon or lightly smoked haddock. It also goes very well with char-grilled chicken as the Seville orange vinaigrette brings a delicious freshness to the whole dish.

The Seville Orange vinaigrette is absolutely delicious. The Seville Orange season is short and lasts just from December to February. You can also use ordinary oranges to make this vinaigrette year round.photo of Fennel, Seville Orange, Chicory and Kohlrabi Saladphoto of Fennel, Seville Orange, Chicory and Kohlrabi Saladphoto of Fennel, Seville Orange, Chicory and Kohlrabi Salad

Ingredients & Method

Seville Orange Vinaigrette

  • 25ml freshly squeezed Seville Orange juice
  • 2tsp Dijon mustard
  • 2tsp white wine vinegar
  • 2tsp runny honey
  • 25ml Extra Virgin Olive Oil
  • Sea salt and freshly cracked black pepper

For the Salad

  • 1 bulb of fennel
  • 1 bulb of Kohlrabi
  • 1tbs chopped fresh dill
  • Zest and segments of one Seville Orange
  • 2 small heads of white chicory
  • Tahoon or Mustard Cress (optional)
  • Sea salt and freshly cracked black pepper

For the vinaigrette, place the orange juice, olive oil, mustard, honey and seasoning into a small clean jar with a tight fitting lid. Shake the jar vigorously to emulsify all the ingredients to form this delicious and vibrant vinaigrette, taste and adjust the seasoning if needed. Keep the vinaigrette refrigerated in the jar until needed.

For the salad, wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely slice/shave the fennel into a large mixing bowl.

Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, the finer the julienne the tastier the salad, add the julienned kohlrabi to the fennel.

Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.

Add the Seville orange vinaigrette to taste when you are ready to serve, mix well and serve immediately and garnish the salad with the cress.

Cook’s note

The raw salad undressed will last well and crisp in the fridge, prepare the salad and vinaigrette but do not add the vinaigrette until just before your ready to serve the dish.  I keep the undressed raw salad for up to two days in the fridge covered with damp kitchen paper in an air tight container, it’s amazing how crisp and well it keeps.

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