Shaved Fennel, Courgette and Orange Salad
Lalkila Kitchen · Plant based · Vegetarian · Vegetables · Side dishes · Western influenced
This uncooked salad puts crisp vegetables beside soft orange slices. It is useful when the main meal already uses the oven or hob and you want a separate fresh texture. Keep the vegetables and dressing apart until serving, and prepare the orange over a board that lets you collect its juice.
Ingredients
- 1 orange
- 2 small fennel bulbs
- 2 small courgettes
- 2 tsp sherry vinegar
- 4 tbsp olive oil
- Juice of 1/2 lemon, to taste
- 1 Baby Gem lettuce, leaves washed and separated
- Salt and pepper to taste
Method
- Cut peel and pith from the orange, then slice into half-rounds, saving juice.
- Trim fennel and slice thinly. Use a vegetable peeler to shave courgette ribbons, leaving the watery centres.
- Mix reserved orange juice with vinegar, oil and seasoning; add lemon juice to taste.
- Toss vegetables, lettuce and orange with dressing just before serving.
Cooking notes
A vegetable peeler avoids needing a mandoline for the courgette ribbons. If you use a mandoline for fennel, use its guard and stop before your fingers approach the blade. Wash the lettuce and drain it well so surface water does not dilute the dressing. A wide serving bowl allows gentle mixing without crushing the orange. This is a contemporary side dish, with no invented Indian regional origin.
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Source and adaptation
Adapted from Lizzie Harris’s Shaved fennel, courgette & orange salad, Good Food. Original recipe.
Kept the ingredient measures and last-minute dressing. Used a peeler for courgette and made the reserved-orange-juice step explicit.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.