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Orange, Celeriac and Fennel Salad

Celeriac, Fennel and Orange Salad

Celeriac, Fennel and Orange Salad

I’m a bit OCD when it comes to waste. Shifting from Melbourne and leaving behind a hi-tech fridge that kept produce super fresh was a shock to the system. I had to totally change my shopping habits. We’ve struggled with a barely adequate scratch and dent fridge, but I confess to discarding more wilted fresh produce in the past few months than ever before in my life. That hurts……

As the appliances in my new kitchen have been commissioned I’ve greedily taken possession. The half a celeriac left from last week’s remoulade was still languishing in the fridge, not the make-do fridge but a new hi-tech model just like the one I left behind. I dare say the celeriac wouldn’t have survived otherwise but it was high time it was put to use.

This salad grew from what was in my bright and shiny new fridge, fennel, new season’s navel oranges, olives from Mount Zero in Victoria and the remnants of a tub of sour cream.

We ate this salad for lunch with a cheese omelette. The olives and oranges were beautiful together, a punch of surprisingly harmonious flavour with the crunchy mild vegies.

I’ll be making this one again.

Celeriac, Fennel and Orange Salad

1/2 celeriac, peeled, approx 300g

Juice of 1/2 lemon

1 medium bulb of fennel

2 navel oranges

12 kalamata olives, pitted and quartered

2 tablespoons finely chopped parsley

dressing:

1/4 cup reserved fresh orange juice

1 heaped tablespoon sour cream

1 heaped tablespoon mayonnaise

sea salt and pepper to taste

Slice the celeriac thinly on a mandolin then cut into matchstick sized julienne. Toss the celeriac immediately in the lemon juice and set aside.

Halve the fennel bulb then shave on the mandolin into very thin slices. Add the fennel slices to the celeriac but do not toss.

Use a zesting tool to julienne the zest of one orange onto the vegetables.

Peel the oranges and cut the segments from the membranes. Add the orange segments to the salad bowl.

Squeeze the juice from the membranes into a small bowl to use in the dressing.Discard the membranes.

Whisk together the mayo, sour cream and orange juice until smooth. Season to taste.

Add the olives and parsley to the salad bowl then tip over the dressing.

Toss thoroughly, then allow to rest for 30 minutes at room temperature before serving.

Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

30 comments on “Orange, Celeriac and Fennel Salad

  1. Gather and Graze
    June 8, 2016

    Yum! Loving these winter salads Sandra… keep them coming! 🙂

    Like

    • ladyredspecs
      June 8, 2016

      Thanks Margot, finally have some cold nights, but the days are gorgeous, so salads still on the menu for lunch

      Like

  2. Karen
    June 7, 2016

    Hopefully I can find celeriac at the market as I have all the other ingredients to make your great sounding salad.

    Like

    • ladyredspecs
      June 7, 2016

      Fingers crossed you find celeriac because it’s a delicious salad

      Like

      • Karen
        June 7, 2016

        I really do like celeriac but haven’t seen it so far since we’ve moved to Florida. If I find it, I’m definitely making your delicious salad as I love your combination.

        Like

  3. Lisa @ cheergerm
    May 30, 2016

    Looks delicious and a gorgeous plate as well. Will keep your fridge advice in mind for the future, our Smeg is falling apart, just a tad.

    Like

  4. Liz - Good Things
    May 30, 2016

    Celeriac is definitely an under rated vegetable, isn’t it Sandra. A lovely recipe and so fresh.

    Like

    • ladyredspecs
      May 30, 2016

      Thanks Liz. It was a delicious salad, definitely one to make over and over.

      Like

  5. Conor Bofin
    May 30, 2016

    Lovely photo. What a delicious salad Sandra.

    Like

  6. chef mimi
    May 29, 2016

    Beautiful salad! Let’s hear it for technology! That bowl of yours is gorgeous !

    Like

    • ladyredspecs
      May 30, 2016

      I think we should embrace any improvements to domesticity! Glad you like the sound of the salad and the look of the bowl

      Liked by 1 person

  7. chefceaser
    May 29, 2016

    Reblogged this on Chef Ceaser.

    Like

  8. Moya
    May 29, 2016

    Looks like the kitchen is slowly coming together… lovely combination of flavors in this salad, sounds delicious 🙂

    Like

  9. EllaDee
    May 28, 2016

    Lovely flavour & texture combo. I’m now regretting donating the mandolin I found to the local op-shop – dangerously sharp for unco me…
    Just before we moved we upgraded 2 small matching fridges – 1 in Sydney & 1 at TA for a 2 door Kelvinator… not European but continues to be gratifying… it fits a whole lasagne tray on a shelf with room to spare. The freezer functions as our local takeaway outlet;)
    I use independent Sistema plastic storage tubs for fruit, as unless the G.O. can see it he won’t look for and eat it, isn’t inclined to rummage through the scary bin aka the crisper.

    Like

    • ladyredspecs
      May 29, 2016

      We chose to install 2x small fridges side by side so we have a 4 door fridge. It suits us perfectly and minimizes loss of cold when the door is open. Our freezer is our take away too. I’m working on filling the newly acquired space, I’ve missed having that. I used to think that appliances didn’t vary much, but I changed my opinion with the last reno we did, small features can mean a lot.

      Like

  10. ardysez
    May 28, 2016

    This is similar to a Spanish salad I love. Sounds like you are gradually getting to work in your new kitchen. Enjoy!

    Like

    • ladyredspecs
      May 29, 2016

      I’ve moved back into the kitchen, everything is operational, just a few rectifications to be completed. I’m loving it, feeling the passion for cooking returning. The orange/olive combo is a Spanish classic which I love too, it went well with the fennel and celeriac

      Liked by 1 person

      • ardysez
        May 29, 2016

        And with cooler weather you will really enjoy the cooking even more 🙂 Just finishing a horribly sweltering four days in Darwin. Can’t wait to get home to Alice and bake bread again 😁

        Like

      • ladyredspecs
        May 29, 2016

        Yes I am glad the weather is cooler, in Brissy at least. Darwin’s hot house conditions must make you appreciate home a whole lot more..

        Liked by 1 person

  11. Eha
    May 28, 2016

    Beautiful offering: for lunch I could have just finished that by itself with perhaps a chunk of fresh grainy bread to wipe the bowl . . .and yes, I DO like yours also!!

    Like

    • ladyredspecs
      May 29, 2016

      Thanks Eha, we loved this salad, it was a great combo of textures and flavours. Glad you like the bowl

      Like

  12. Beck @ Goldenpudding
    May 28, 2016

    Beautiful Winter salad Sandra, and I love that bowl!

    Like

    • ladyredspecs
      May 28, 2016

      Thanks Beck. The bowl is special, I bought it from the maker, all their work is a bit quirky, I love it..

      Liked by 1 person

  13. Francesca
    May 28, 2016

    Sensational salad, love all the elements of this. What is that super high tech fridge you referred to. In the market for a better one.

    Like

    • ladyredspecs
      May 28, 2016

      We went with the German Liebherr, they also manufacture the Miele range. The vegie drawers have humidity control which seriously keeps vegies super fresh. It helps recoup some of the initial outlay for the fridge.

      Liked by 1 person

  14. malgay651
    May 27, 2016

    You are rewarded every time you capture, on one fork, celeriac, orange and olive 🙂

    Liked by 1 person

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