Orange & Fennel Salad with White Balsamic Dressing Recipe

Orange, Fennell & Iceberg Salad with White Balsamic Vinegar Dressing

Serves 4 as a side

Slice the fennel on a mandolin if you have one. If not, try to slice the fennel as thinly as you can.  I also love slicing the oranges on a mandolin; the shapes of the segments look jewel-like and glossy.

The reason they’re sliced from the centre to the outer edge is so they can be easily eaten with your fingers!

White balsamic vinegar is now known as white condiment.

It begins with grapes, just like the dark version does.

It's cooked under pressure and aged for a short time, unlike dark balsamic.

It has a sweet aroma with intense flavour and a very light amber colour.

These days it’s called Condimento Italiano Bianco, or White Italian Condiment.

Its name was changed to protect the status of the Protected Destination of Origin (P.O.D).

Winemakers have been producing balsamic vinegar for over 1,000 years in the Emilia-Romagna region of Modena to traditional recipes and it’s a fabulous zingy vinegar that really gives a dressing life.

Salad Ingredients

3 oranges sliced into discs

1 small fennel, outsides removed and thinly sliced

1 small iceberg lettuce, washed and shredded

Dressing Ingredients

2 tbsp white balsamic vinegar

2 tbsp orange juice

4 tbsp olive oil or avocado oil

Salt & pepper, to taste

Combine dressing ingredients in a bowl and add the fennel.

Slice the orange discs from the centre to the outer edge.

Place lettuce on a platter and top with fennel and orange discs.

Drizzle over the lettuce and garnish with a few fennel fronds.