Winter Salad with Citrus

When there's snow on the ground it feels magical to have a locally grown green salad studded with at-its-finest citrus. Winter-grown greens are very delicate so dress just before serving. These candied fennel seeds can be a bit fiddly to make but last for a long time if you want to double the recipe.

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2 tsp fennel seed
1 tbsp sugar
2 tbsp water
1 bag winter salad greens
4 clementines or 1 navel orange or 2 blood oranges
1 lemon, zest and juice
1/4 cup olive oil


  1. In a small frying pan combine the fennel seeds, sugar, and water and bring to a boil
  2. Stir constantly until the sugar crystalizes and coats the fennel seed
  3. Remove from the heat and let cool
  4. Lay the greens out on a large platter
  5. Peel and slice the citrus into rounds and scatter all over the greens
  6. Whisk together the honey and olive oil with a big pinch of salt and black pepper
  7. Spoon half the dressing over the greens adding more as you like
  8. Scatter the cooled fennel seeds all over and serve immediately