Fennel and orange salad

Table of contents

Fennel and Orange Salad

This Fennel and Orange Salad is a refreshing and vibrant dish that combines the crispness of fennel with the sweet and tangy flavors of fresh oranges. It’s a perfect side dish for any meal, offering a delightful contrast of textures and a burst of citrusy goodness. The addition of a light vinaigrette enhances the natural flavors, making it a standout salad that’s both healthy and delicious.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Total Time: 15 minutes

Ingredients

2 medium fennel bulbs, thinly sliced
3 large oranges, peeled and segmented
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1/4 cup fresh mint leaves, roughly chopped
1/4 cup toasted pine nuts (optional)

Instructions

Prepare the fennel by trimming the stalks and removing any tough outer layers. Slice the bulbs thinly using a sharp knife or mandoline.
Segment the oranges by cutting away the peel and pith, then carefully cutting between the membranes to release the segments.
Combine the sliced fennel and orange segments in a large salad bowl.
Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl to make the dressing.
Pour the dressing over the fennel and oranges, tossing gently to coat.
Sprinkle the salad with fresh mint leaves and toasted pine nuts, if using.
Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld.

Additional Notes

For a more robust flavor, consider adding thinly sliced red onions or a handful of arugula. If pine nuts are unavailable, substitute with slivered almonds or walnuts. This salad pairs beautifully with grilled fish or chicken.