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Spring Fennel Carrot Salad with Orange Sherry Vinaigrette
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Spring Fennel Carrot Salad with Orange Sherry Vinaigrette

A spring salad with seasonal ingredients from the farmers market.
Course Salad
Servings 4
Author Jane

Ingredients

  • 2 small heads of salad greens washed and well dried, torn into bite size pieces
  • 1 small head of fennel sliced thinly with a mandoline
  • 4 medium carrots sliced thinly with a mandoline
  • 1-2 small sweet spring onions sliced thinly with a mandoline
  • 1/4 cup sliced almonds toasted
  • 1 16 oz.can chickpeas drained and rinsed
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 2 sprigs of fresh mint leaves torn
  • 3 sprigs of fresh parsley leaves torn
  • 1/4 cup grated parmesan
  • for the dressing
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Juice from 1/2 orange
  • 2 teaspoons honey
  • salt and pepper

Instructions

  • In a small bowl mix chickpeas with coriander and cumin and a pinch of salt.
  • In a large salad bowl, combine salad greens, carrots, fennel, spring onions, and 1 cup of chickpeas. Toss gently to mix.
  • Make the salad dressing in a small jar. Add a pinch of salt, a few grindings of pepper, sherry vinegar, honey, and orange juice. Shake to combine. Add extra virgin olive oil and shake again.
  • Use just enough dressing to lightly coat the salad greens, toss gently.
  • Add almonds, mint, parsley and parmesan and toss.