Fennel Orange Salad Recipe

I absolutely love this Fennel Orange Salad recipe because it’s the perfect blend of refreshing citrus and the delicate crunch of fennel, all tied together with a hint of sweetness from honey. Plus, it’s super easy to whip up, impresses at any gathering, and feels like a burst of sunshine on my plate!

My Fennel Orange Salad combines crisp fennel and juicy oranges to create a salad like no other. With the delicate sweetness of honey and the zing of fresh lemon juice, this salad is both vibrant and nutritious.

Fresh parsley and a drizzle of extra virgin olive oil give it a particularly Mediterranean flair.

Ingredients

Fennel: Fresh and crisp, fennel delivers a remarkable flavor of anise.

Anise is not a flavor one has daily, yet it offers a refreshing taste that really makes one take notice.

Fennel tends to have a fair bit of vitamin C and fiber, but its health benefits and nutrition profile pale in comparison with many of the other vegetables here.

Oranges: They are sweet and juicy, with a high vitamin C content, making them immune-boosting and vivaciously colorful.

Oil of Olive: Supplies robust monounsaturated fats, which amplify the flavor and feel of the salad, making it delicious and delightful.

Lemon juice supplies an acidic zest that counteracts sweetness and increases vitamin C content.

Natural sweetener honey is.

Balance and add depth and complexity—those are the functions it performs when compared to tangy.

(Optional) Red onion: Sharp and pungent, contrasts with a bite and adds an extra textural element.

Ingredient Quantities

• 2 bulbs of fennel, trimmed and thinly sliced
• 2 large navel oranges, peeled and sliced into rounds
• 1/4 cup of fresh parsley leaves, roughly chopped
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of white wine vinegar
• 1 teaspoon of honey
• Salt and freshly ground black pepper, to taste
• 1/4 cup of sliced black olives (optional)
• 1/4 cup of thinly sliced red onion (optional)
• Fennel fronds for garnish

Instructions

1. Start with the fennel bulbs: trim the stalks and base, then halve the bulbs lengthwise and slice them thinly.

2. Cut off the top and bottom of the oranges, then slice away the peel and pith. Slice the oranges crosswise into rounds.

3. In a big bowl, mix the sliced fennel and orange rounds.

4. If you are using them, add the sliced black olives and red onion to the mixture of fennel and orange.

5. In a tiny basin, vigorously mix the pure olive oil, lemon juice, and vinegar until they emulsify. Then add honey, if you want sweetness, and mix again.

6. Add salt and freshly ground black pepper as needed to make the dressing taste like it should.

7. Over the salad ingredients, pour the dressing and toss gently so that everything is evenly coated.

8. Add the fresh parsley leaves to the salad and toss once more to ensure an even mix.

9. Ensure even distribution of ingredients when transferring the salad to a serving platter or individual plates.

10. For a fresh touch, garnish with reserved fennel fronds and serve at once. Enjoy your Fennel Orange Salad!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paring knife
4. Large mixing bowl
5. Small mixing bowl
6. Whisk or fork (for emulsifying dressing)
7. Measuring cups and spoons
8. Salad tongs or two large spoons (for tossing and serving salad)
9. Platter or individual plates (for serving)

FAQ

• Can I make this salad ahead of time?Indeed, the preparation of the fennel and oranges can take place several hours in advance of serving. They should, however, be kept well chilled. The salad can be dressed just prior to serving and still maintain its freshness and texture.
• What can I use instead of navel oranges?Mandarins or blood oranges can be splendid stand-ins, infusing the dish with an unexpected depth of flavor and a bright splash of color.
• Can this salad be a complete meal?Though usually served as a side, the addition of a protein such as grilled chicken or shrimp can make this dish a more substantial main event.
• Are there other herbs that would complement this salad?Using fresh mint or dill instead of or alongside parsley can work beautifully in some dishes, because their flavor profiles are slightly different from that of parsley.
• How do I keep the sliced fennel from turning brown?To stop the browning, immerse sliced fennel in a bowl of water with a splash of lemon juice, and set it aside until you’re ready to finish the salad.
• Is there a substitute for white wine vinegar?You can use apple cider vinegar or rice vinegar as substitutes, but know that they might slightly change the flavor.
• Can I omit the honey for a vegan option?Certainly! The honey can either be left out or substituted with either maple syrup or agave nectar in order to make a version suitable for vegans.

Substitutions and Variations

You can obtain a different flavor and texture in dishes that call for fennel by using celery or bok choy as a substitute.
Blood oranges or tangerines can be substituted for navel oranges to add a different color and flavor.
PARSLEY VARIATIONS
Instead of using fresh parsley leaves, try fresh mint or basil for an unusual taste twist.
Avocado oil or walnut oil can be used to substitute extra virgin olive oil if you desire a different richness.
You can use apple cider vinegar or champagne vinegar in place of white wine vinegar; both of these vinegars will yield a slightly different acidity and flavor profile.

Pro Tips

1. Enhance the Flavor Profile Toast some fennel seeds and sprinkle them over the salad to add a subtle, aromatic complexity that complements the fennel bulbs and oranges.

2. Optimize Texture For extra crunch, consider adding a handful of toasted walnuts or almonds to the salad. This will provide a nice contrast to the juicy oranges and tender fennel.

3. Temperature Matters Chill the salad ingredients before assembling. A cold, refreshing salad will enhance the crispness of the fennel and the brightness of the orange flavors.

4. Balance the Citrus If you find the salad too tangy, try adding a few thin slices of avocado. The creamy texture and mild flavor will balance out the citrus and acidity of the dressing.

5. Seasoning Tip After tossing the salad with the dressing, let it sit for about 10-15 minutes before serving. This allows the flavors to meld and the fennel to slightly soften, enhancing the overall taste experience.