Fennel and citrus salad, the ideal side dish, fresh and light, to enjoy during the holidays to regain some balance. For this recipe, no stovetop is needed, you can add the citrus fruits you prefer and have at home, and it is perfect when served with its mix of seeds that accompany the crunchiness of fennel with balance. How to make it even tastier? With a nice garnish of soy sauce, an ingredient I love to pair with this vegetable. Below, I leave you other ideas with fennel, while further down I answer the most common questions about this recipe.

Difficulty: Very easy
Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

10.5 oz fennel (weight of cleaned fennel)
7 oz sweet corn, canned, drained
orange juice
lemon juice
2 fresh clementines
2 tablespoons extra virgin olive oil
to taste pepper
to taste salt
to taste mixed seeds

Tools

1 Knife
1 Cutting board
1 Bowl
1 Citrus squeezer
1 Colander

Steps

To make the Fennel and Citrus Salad, first clean the fennel by removing the darker, dried part of the core, the tougher outer parts (save them for a tea), and the outer stalks. Slice them thinly and wash them under cold running water. Drain.
Meanwhile, prepare the citrus and oil emulsion by squeezing the lemon and the orange or grapefruit and combining them with oil. Add salt and pepper and mix.
Peel the clementines, remove the skin and filaments, and divide them into segments.
In a bowl, combine the fennel with the citrus and oil emulsion, the drained corn, and the seed mix. You can use the one for salads. Mix well to combine the ingredients and let rest in the refrigerator for at least 30 minutes.
The dressing will be perfect for seasoning any kind of meat or boiled dishes. This recipe, in fact, besides being light and tasty, is a great side dish for Christmas dishes. Plus, it’s very easy to make, and you can customize it as you like. If you want to prepare it in advance, store it in the refrigerator for a maximum of one day in a container with a lid.