Method.

Step 1.

Prep your fennel!

To cut fennel - start by cutting as close to the bulb as you can. Reserve 1/2 cup of the fronds - 1/4 cup to be mixed in and the other 1/4 cup to be scattered on top for the prettiest garnish. Cut your bulb in half lengthwise, then remove the core from each half but cutting a wedge (shown in the video above!). Now that the core is removed lay your fennel bulb halves on the cutting board and thinly slice. I like cutting lengthwise but cut whichever way you prefer!

Place your sliced fennel and 1/2 of your reserved fronds into the bowl.

Step 2.

Prep your citrus! Start by zesting your orange into a small bowl for your dressing. Then segment your two citrus fruits over that bowl, so any excess juice will wind up in your dressing.

To segment your citrus - cut the top and bottom off of you orange so it can stand flat, then remove the peels by running your knife down the sides. From there you can remove those little gems with your knife by cutting out the wedged, using the white lines as your guide.

Place the citrus segments into your salad bowl, and squeeze any excess citrus juice into your dressing bowl.

Step 3.

Place your grains and lentils into the bowl with your fennel and citrus segments, and you’re ready for the dressing!

Step 4.

Assemble your dressing by adding salt and pepper, a minced garlic clove, Dijon, and your apple cider vinegar to the bowl with your juice and zest. Whisk while you slowly pour in the olive oil, until your beautiful vinaigrette is formed!

Step 5.

Pour as much dressing as desired over top of your salad and enjoy! I love this as a lunch, or as a side served with Cod and Charred Lemon Chutney!