Fennel & Clementine Chopped Salad Recipe





There’s exactly one thing I love about winter – the colorful produce! I know, I know, the winter is not so bad here in Austin, but I feel for those of you up north because I used to be one of you. I live for warm sunny days so I made this salad of bright winter produce with you in mind – to send some love – and lemons… and well, also some clementines.


Fennel & Clementine Chopped Salad

First step: gather as many colorful winter veggies like fennel, radishes, cabbage, carrots, clementines, and mint. I like to slice my fennel on a mandoline, but if you’re using a knife try to slice it as paper thin as you can.


Fennel & Clementine Chopped Salad


Fennel & Clementine Chopped Salad

Next, whisk together this dressing. This one is made with lemon juice, clementine juice, miso paste, ginger, and garlic. It’s pretty zippy. The citrus juices soften the veggies and tone down the bitterness of the cabbage and radishes.


Fennel & Clementine Chopped Salad

The inspiration for this recipe came from an unexpected place: method’s new kitchen hand wash :). We’re partnering with them for the next couple of months and, as you know, I’m a huge fan of their naturally derived products. Their new kitchen hand wash is specifically formulated for messy food hands – it works especially well for that slippery layer of olive oil that I’m always trying to get off my hands while making salads like this.


Fennel & Clementine Chopped Salad

I love this salad for lunch because all of these crunchy vegetables keep well in the fridge for 2 to 3 days after it’s first assembled. For dinner, add some garlicky chickpeas, some seared tofu, or top it whatever protein you like!


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Fennel & Clementine Chopped Salad

 

  • 1 large fennel bulb, very thinly sliced
  • 1 medium napa or savoy cabbage, shredded
  • 2 large or 4 small carrots, sliced into thin coins
  • 2 watermelon radishes or 4 red radishes, thinly sliced
  • 2 clementines, sliced or segmented
  • 1 small avocado, diced
  • generous handful of mint
  • ⅓ cup sesame seeds or chopped almonds, toasted
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • ¼ cup fresh lemon juice
  • ¼ cup fresh clementine juice
  • 1 tablespoon miso paste
  1. In a small bowl, make the dressing by whisking together the olive oil, garlic, ginger, lemon and clementine juices and the miso paste.
  2. In a large bowl mix together the fennel, cabbage, carrots, radishes, half the clementines and half the avocado. Toss with half the dressing and let sit for 10 minutes. Season to taste adding more dressing as you like. Assemble the salad on a platter and top with the remaining clementines and avocado, mint and sesame seeds or almonds. Serve with the remaining dressing.

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