Orange, Fennel and Pea Shoot Salad with Walnuts
Introduction
When spring rolls in, the kitchen feels alive with bright flavours, crisp textures, and a promise of fresh, uncomplicated meals. If you’re a beginner‑to‑intermediate cook looking for a dish that’s quick, vibrant, and full of character, the Orange, Fennel and Pea Shoot Salad with Walnuts is the perfect choice. This salad is a celebration of seasonal produce: the aromatic crunch of fennel, the sweet citrus of orange, the tender green of pea shoots, and the nutty depth of toasted walnuts. All of these elements come together in a light, zesty dressing that ties the dish together without overpowering the natural flavours.
Beyond being a side dish, it’s incredibly versatile. Toss in grilled prawns, halloumi, or even a sprinkle of feta, and you’ve got a wholesome main course. The salad’s simplicity makes it ideal for busy weeknights, yet the burst of freshness is sure to impress guests at a weekend gathering.
Let’s dive into the details, explore each ingredient’s role, walk through the step‑by‑step process, and finish with serving ideas and variations that will keep this dish exciting every time you make it.
Meal Profile
| Feature | Details |
|---|---|
| Title | Orange, Fennel and Pea Shoot Salad with Walnuts |
| Difficulty | Easy |
| Portion | Serves 6 |
| Hands‑on Time | 10 minutes |
| Description | A zesty, springside that can be transformed into a main with protein additions. |
Why This Salad Stands Out
- Seasonal Simplicity: It uses only a handful of ingredients that are typically in season during late spring and early summer.
- Balanced Flavour: Sweet, citrusy, nutty, and a hint of floral from hibiscus powder create a multi‑layered taste experience.
- Texture Play: The crispness of fennel, the softness of pea shoots, and the crunch of walnuts give the salad a satisfying mouthfeel.
- Health‑Friendly: Packed with vitamins, antioxidants, and healthy fats from olive oil and walnuts.
- Time‑Efficient: With a 10‑minute hands‑on time, it’s perfect for a quick meal prep.
Ingredient Highlight
Below is a detailed look at each component of the salad. Knowing what each ingredient brings will help you appreciate the dish’s complexity and allow you to experiment confidently.
| Ingredient | Quantity | Role in the Salad | Tips & Substitutions |
|---|---|---|---|
| 1 fennel bulb | Finely sliced | Adds a subtle licorice flavor, crisp texture, and visual contrast. | If fennel is scarce, use a small head of celery or a combination of fennel and cucumber for crunch. |
| 3 small oranges | Skin and pith removed, sliced into rounds | Provides sweet citrus notes, bright colour, and a juicy bite. | Use mandarins or clementines for a sweeter profile; keep the segments intact for a different texture. |
| 100g walnuts | Toasted in a dry pan | Contributes a buttery, slightly bitter undertone and a satisfying crunch. | Pecans or almonds can be used if walnuts are unavailable; toast them for 5 minutes until golden. |
| 80g bag pea shoots | Fresh | Offers a tender, slightly grassy flavour and a pop of green. | If pea shoots are out of season, try fresh spinach or arugula for a similar leafy texture. |
| Handful mixed salad leaves or soft herbs | To taste | Adds bulk, freshness, and a subtle earthiness. | Mix arugula, spinach, and mint for a fragrant variation. |
| Juice of 1 lemon | Freshly squeezed | Balances sweetness with acidity, prevents fennel from discoloring, and forms the dressing’s base. | A splash of lime juice can replace lemon for a tropical twist. |
| 4 tbsp extra‑virgin olive oil | Plus a glug | Provides healthy fats, smooths the dressing, and helps the flavours meld. | Use avocado oil for a milder taste, or a light olive oil for a less pronounced oil flavour. |
| 1 tsp hibiscus powder | From Waitrose, Amazon, or homemade | Adds a subtle floral note, deepening the dressing’s complexity and imparting a hint of tartness. | If unavailable, a pinch of dried rose petals or a splash of cranberry juice can mimic the floral acidity. |
| 1 tsp balsamic vinegar | Brings a sweet acidity that complements the citrus. | A drizzle of red wine vinegar can replace it for a sharper bite. | |
| 1 tsp Dijon mustard | Acts as an emulsifier and adds a sharp, peppery kick. | Whole‑grain mustard is a great alternative for added texture. |
A Quick Ingredient Breakdown
- Fennel: The bulb’s fibrous core, when sliced thinly, becomes a crunchy, slightly sweet element that pairs wonderfully with citrus.
- Orange: The citrus rounds not only contribute sweetness but also release aromatic oils that enhance the dressing’s fragrance.
- Walnuts: Toasting brings out their natural oils and imparts a nutty depth that balances the bright salad.
- Pea Shoots: Young, tender greens that add a subtle vegetal note without overpowering the other flavors.
- Mixed Leaves: Provide a base that absorbs the dressing and adds a layer of freshness.
- Dressing Components: Lemon, olive oil, hibiscus powder, balsamic vinegar, and Dijon mustard combine to create a light, emulsified dressing that coats each ingredient.
Step‑by‑Step Instructions
Below is a clear, numbered guide to assembling the salad. Follow each step carefully to ensure the flavours develop fully.
-
Toss the fennel in a little of the lemon juice for the dressing and a glug of oil so it doesn’t discolour.
Why? The lemon juice prevents the fennel from turning greenish, while the oil adds a subtle sheen and protects the delicate fibres. -
Combine all the ingredients for the dressing in a small glass or jar, then whisk with a fork or shake until emulsified.
Key components: lemon juice, extra‑virgin olive oil, hibiscus powder, balsamic vinegar, Dijon mustard.
Tip: If you’re using a jar, seal it tightly and give it a vigorous shake to ensure the dressing is smooth and evenly distributed. -
Arrange the salad ingredients on a platter, then drizzle with the dressing to serve.
Presentation tip: Layer the fennel and orange slices first, sprinkle the toasted walnuts on top, then add the pea shoots and mixed leaves. Finish with a final drizzle of dressing and a light dusting of extra herbs if desired.
These three simple steps yield a salad that’s bursting with flavour and visual appeal.
Serving Suggestions & Variations
Classic Presentation
- Plating: Use a large, shallow bowl or a rustic wooden platter. Arrange the orange rounds in a fan shape, place fennel slices on top, then scatter walnuts and pea shoots. Finish with a final drizzle of dressing, and garnish with a sprig of fresh mint or a pinch of sea salt.
Protein Add‑Ons
| Protein | Preparation | Serving Idea |
|---|---|---|
| Grilled prawns | Toss prawns in a little olive oil, salt, and pepper; grill for 2–3 minutes per side. | Add the prawns on top of the salad or serve them on the side for a complete meal. |
| Halloumi | Slice halloumi into thick rounds, pan‑fry until golden on both sides. | Place the warm slices on the salad; the cheese’s salty, slightly chewy texture complements the crisp fennel. |
| Chicken breast | Marinate in lemon juice, olive oil, and herbs; grill until cooked. | Slice thinly and top the salad for a protein‑rich dish. |
| Tofu | Press tofu, cube, then pan‑fry until crispy. | Toss with a splash of soy sauce for an Asian twist. |
Flavor Variations
- Herb Swap: Replace mint with basil or cilantro for a different aromatic profile.
- Spice Boost: Add a pinch of chili flakes or a splash of hot sauce to the dressing for heat.
- Sweet Twist: Drizzle a little honey or maple syrup into the dressing to accentuate the orange’s sweetness.
- Nut Swap: Try pecans or pistachios for a different crunch and flavour nuance.
Side Pairings
- Bread: A crusty baguette or focaccia pairs wonderfully, perfect for scooping up the dressing.
- Soup: A light vegetable or citrus‑infused soup can complement the salad’s bright flavours.
- Wine: A chilled Sauvignon Blanc or a dry Rosé enhances the citrusy notes.
Conclusion
The Orange, Fennel and Pea Shoot Salad with Walnuts is a testament to how a handful of fresh ingredients can create a dish that’s both visually stunning and palate‑pleasing. Its easy preparation, quick hands‑on time, and flexibility make it an ideal choice for cooks at any level. Whether you serve it as a light side, elevate it into a main course with protein, or experiment with variations, this salad will become a staple in your culinary repertoire.
Remember, the key to mastering this dish lies in respecting the natural flavours of each component and ensuring the dressing is well‑emulsified. Take your time to toast the walnuts, slice the fennel thinly, and let the citrus truly shine. Enjoy the vibrant, zesty experience that only a fresh spring salad can offer!
Happy cooking!
Leave a Reply