fennel orange salad

Here's a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

Fennel Orange Salad

recipe Citrus Vinaigrette

fennel

shallot

blood orange or Cara Cara

pistachios

baby mixed greens (about 5 cups)*

Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.

Cut oranges into sections or &#8220;supremes&#8221; following How to Cut an Orange.

To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.

Fennel and orange salad is an easy and tasty vegetarian recipe typical of Sicilian cuisine. Although fennel and orange may seem like an unusual combination, we assure you that together they form a delicious combo that will amaze all your guests! Orange fennel salad can be eaten all year round, especially in winter, when both oranges and fennel are at their best. It’s a very simple recipe that builds its uniqueness on contrasts. Sour and sweet, soft and crunchy, to create a dish of great balance.

Authentic Sicilian Fennel Orange Salad - Recipes from Italy

fennels

oranges

Extra Virgin Olive Oil

black olives

salt black pepper

Cut the fennels

Clean the fennel, removing the stems and the toughest and most stringy outer leaves, then rinse well. Dry and slice it thinly. You can use a knife or a mandoline if you want to have very thin slices, depending on your taste. Arrange the fennel slices in a salad bowl or on a plate and set aside.

Cut the oranges

Now squeeze half an orange and set the juice aside. Peel the other two oranges as follows. Using a very sharp knife, remove completely the peel, the bitter white part, the membrane and all the filaments covering the orange. Then, using a sharp knife, cut the oranges into wedges.

Season and serve

Place the oranges and fennel in a large bowl. Season with salt and ground black pepper, extra virgin olive oil and the juice of half an orange. Add the black olives and season with a little anise or fennel seeds. Mix everything well to blend all the flavors. Serve

This fennel orange salad will make you fall in love with salads! Shaved fennel and juicy oranges are tossed with a spiced-infused citrus vinaigrette, then finished with mint and pistachios. Elegant, refreshing, and full of fun flavors.

medium navel or Cara Cara oranges

lemon, (zested)

garlic cloves, (minced, grated,

Aleppo pepper (or ¼ teaspoon red pepper flakes)

coriander seeds ((see Shortcuts in Notes))

cumin seeds

fennel seeds

(42 grams) extra virgin olive oil

maple syrup

Dijon mustard

Sea salt and black pepper

mint leaves

Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges, then segment the oranges or chop into small pieces Sprinkle the oranges with a pinch of salt and pepper; set aside.

Prep the Spiced Vinaigrette: To the orange zest, add the lemon zest, garlic, and Aleppo pepper; set aside.

Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug. Add to a small bowl with the cumin seeds and fennel seeds.

Make the Spiced Vinaigrette: Heat the olive oil in your smallest saucepan over medium heat for 2 minutes. Add the crushed coriander, cumin, and fennel. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for about 2 minutes, or until spices are a few shades darker and very aromatic. Pour the infused oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.

To the infused oil, add 2 tablespoons (30 mL) lemon juice, the maple syrup, and Dijon mustard. Whisk well to emulsify. Season with salt and pepper to taste.

Prep the fennel: Pick off the wispy fronds and set aside for the garnish. Cut off the stalks from the fennel and discardWith the bulbs, shave the first layer off with a vegetable peeler. Slice each bulb in half lengthwise. Using a mandoline or a sharp knife, slice the bulbs crosswise thinly very thinly, discarding the tough core.

Assemble: Add the fennel to a large salad bowl and sprinkle with a pinch of salt and pepper and toss with your hands. Add the orange slices to the fennel. Pour on the Spiced Vinaigrette and toss gently to coat (see Note 2). Use your hands to tear the mint and fennel fronds into the salad (or roughly chop them and add). Add the pistachios and toss gently.Season with a pinch of salt and pepper, as needed. For richness, drizzle with a bit of extra virgin olive oil before serving. Serve immediately.

Absolutely gorgeous. Fresh and unusual. I forgot the nuts but it didn’t matter. My guests loved it.

Nisha, you are a genius. This is a fantastic combination of flavors and textures. Perfect way to enjoy the beautiful navel oranges I bought at a local (Ojai) fruit stand this morning. This was the best thing I have eaten in days. :)

This was incredible! So many flavors and super unique and colorful. I only had blood oranges on hand and they worked great, and I used pine nuts instead of pistachios since I was out of those. I’ll definitely try this one again.

Nisha!- I just finished a luscious, satisfying serving of this salad for dinner. I'd always imagined that fennel seeds would work well with a salad such as this.  The flavor combinations are actually mood-enhancing.  Thank you.

This recipe was a hit with my family.  The fresh oranges and fennel combination along with the spicy vinaigrette really perked up our winter meal.  My only real adjustment was that I only used 1 large fennel bulb.  The leftovers also made a great breakfast refresher (even pre-dressed). Planning on making this again tomorrow to take to a luncheon.

Such a beautiful and delicious salad! The dressing is so good: love the cumin and garlic and lemon -- it's very punchy. This would be a stellar salad to bring to a potluck. I was too lazy to pull out my mandoline, but even my attempt at thin slicing the fennel worked fine. Though I do think it would have been more elevated if I had used the mandoline.

It’s my first time eating fennel and this was an AMAZING recipe!💗

The toasted spice dressing really sets this apart from other, similar salads. Also, the core of a fresh fennel bulb is the best part! I think people say to discard it when in truth it is a cook's treat just like brocolli and cauliflower stems.

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