Fennel & Orange Salad with Avocado Green Goddess
Shaved fennel, arugula, and supremed navel oranges in an avocado green goddess dressing, with shaved Pecorino on the side.
Crisp, bright, and fully vegan, with the cheese served on the side so every guest can build their own plate.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Famille Hugel Riesling Alsace.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Fennel & Orange Salad with Avocado Green Goddess
Yield: Serves 12 | Time: 45 minutes
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Equipment
- Mandoline
- Blender
- Large mixing bowl
Ingredients
Salad (Vegan)
- 4 large fennel bulbs, shaved thin on a mandoline
- 8 navel oranges, supremed
- 4 bags arugula (5 oz each)
- Shaved Pecorino Romano, on the side (Veg)
Avocado Green Goddess Dressing (Vegan)
- 2 ripe avocados
- 1 cup fresh herbs: basil, tarragon, chives, parsley
- 2 cloves garlic
- ¼ cup olive oil
- ½ cup water, adjusted for consistency
- Pinch of citric acid (prevents oxidation)
- Salt and pepper
Instructions
Dressing
- Add the citric acid just before blending; it keeps the dressing bright green.
- Blend all ingredients until smooth and creamy.
- Season generously. Keep cold until service.
Salad
- Hold shaved fennel in ice water until service to crisp.
- Drain and dry the fennel. Toss arugula and fennel with dressing just before service.
- Top with orange segments. Serve Pecorino on the side.
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Schossow Kitchen · schossowkitchen.com