Fennel and Orange Salad Recipe

Fennel and Orange Salad Chef Jason Goddard’s (Sea Salt Naples) fennel and orange salad is a light and refreshing starter. Pickled red onions, black Sambuca dressing, and pink peppercorns add a pop of flavor, while lemon juice brings out the sweetness of the orange nectar used in the dressing. Click Here for the Recipe

Chef Jason Goddard of Sea Salt shares his fennel and orange salad recipe. Pickled red onions, black Sambuca dressing, and pink peppercorns add a pop of flavor, while lemon juice brings out the sweetness of the orange nectar used in the dressing.

Fennel and orange salad

• 3 fennel bulbs
• 3 oranges, peeled
• pinch of sea salt
• 1 teaspoon pink peppercorns, divided
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon juice
• ½ to 1 cup pickled red onions
• 6 teaspoons orange nectar
• 30 small leaves fresh mint
• 18 small sprigs fresh dill

Shave fennel bulbs into thin slices using a mandolin. Segment oranges. Toss in mixing bowl with salt, ½ teaspoon peppercorns, oil, and lemon juice. Add pickled red onions, stir, and divide among 6 plates. Drizzle black Sambuca dressing and orange nectar around the plate. Finish with remaining peppercorns, and garnish with mint and dill.

Black Sambuca dressing

• 1 cup black Sambuca
• ¼ cup grapeseed oil
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• pinch of sea salt

In a medium saucepan over medium heat, reduce Sambuca by 30 percent. Remove from heat and let cool for a few minutes. Whisk in oils, a little at a time, to emulsify. Stir in lemon juice and salt and let rest.

Orange nectar

• 2 quarts freshly squeeze orange juice
• ½ cup grapeseed oil
• 1 tablespoon extra-virgin olive oil
• pinch of sea salt

Strain orange juice through a fine-mesh sieve to remove pulp. In a wide saucepan, reduce juice to a consistency that would coat the back of a spoon. Remove from heat and whisk in oils and salt.

Pickled red onions

• 1 cup water
• 2 tablespoons pickling spice mix
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 medium red onion, julienned

In a small saucepot, bring water, spices, vinegar, and sugar to a boil. Lower heat to medium and simmer for 2 minutes. Remove from heat, strain through a fine-mesh sieve and let cool in refrigerator. Add red onion and refrigerate overnight, 8 to 12 hours.