If you are like me,  at this time of year, you are coming out of a sugar coma, and your body is craving fresh, whole food. The combination of fennel and oranges is refreshing and a good choice for weaning off cookies, and all things sugary

A bit of cubed ricotta salata serves as the protein and adds another layer of flavor and texture. Ricotta salata is not a ricotta cheese, but a sheep’s milk cheese that is pure white, salty, and is the Italian version of feta, but I like it much better, in texture and taste.

If I’m going to talk about salad, then I must visit the  “family rules.” Salad received as much attention as a winery owner would give to his grapes.  It’s that serious.

I could go on and on about the “fuss” around washing and “drying’ the greens. One of my aunts took at least 30 minutes in her kitchen just preparing the lettuce, using paper towels to dry each leaf. Salad spinners were “too Americana.”  As typical Italians, we ate our salad last, because dessert usually only meant some fruit, or maybe some cookies. Salad was the meal “finisher.” And, at our family table, it had regal status.

If a meal was served without a salad...well, I can’t say what would happen, because I never experienced that. This is one of the treasures my family provided. I could “rely” on these “food rules” because our family had the determination, dedication, and discipline to adhere to them and create a touch of security. This became increasingly important, as my family broke a lot of other rules. Just not at the dinner table.

The Salad

I chose organic mixed spring greens as the backdrop for the fennel and orange, but to further build flavor, some arugula would be a good choice. (If you do use arugula, go even lighter on the amount of dressing.)

I departed from my usual balsamic vinegar today and opted for extra virgin olive oil and champagne vinegar, cracked pepper and a smidge of sea salt. I don’t have exact amounts, so make this according to your own taste.

One idea is to toss all the fennel in the dressing, tasting as you go, glistening with oil FIRST, then SLOWLY adding vinegar. Go very easy on the vinegar. You can always add more.  If you don’t have a white wine or champagne vinegar, lemon juice works well.

I’m very very fussy with my vinegars and will talk more about this in the future. It’s one of those ingredients that makes or breaks a dish,  and it is worth seeking out a very good one.

Once you have the perfect taste of dressing on the fennel, toss with salad greens and the remaining ingredients. This salad can be a wonderful lunch with some crusty bread or served “after” a bowl of soup.

1. Recipe
   

Salad greens 

1/2 fennel bulb, sliced into thin slices

2 oranges cut in wedges and wedges cut again for bite size pieces

small piece ricotta salata cut into cubes

extra virgin olive oil

champagne vinegar (feel free to use good quality balsamic)

cracked pepper, sea salt

Keywords: Fennel, Orange, Salad, Skinny

Spinach Tiger Entry #3 - Fennel and Orange Salad

All original content copyright © 2008 Angela Roberts, All Rights Reserved