I never thought much about fennel beyond its anise-y punch at the end of a long meal. But tossing it with slices of bright orange? That’s a different story. The way the thin, crisp fennel bites into your mouth, then melts away with a hint of licorice, pairs surprisingly well with those bursts of citrus and the faint smear of olive oil. Honestly, it’s a smell I can’t get out of my head — fresh, sharp, and a little spicy.
This salad’s perfect for right now—end-of-winter, still craving something vibrant, yet not overly heavy. It feels like a secret worth sharing, once the oranges come into season and the markets start to swell with color. No fancy ingredients, just good stuff, coming together in a way that somehow makes you forget about the gloom outside. And I’m pretty sure, once you try this, it’ll linger in your brain like a song you hum when you’re supposed to be doing something else.
Fennel and Orange Salad
Equipment
- Sharp chef's knife
- Mandoline or vegetable slicer
- Mixing bowl
- Peeler (optional for orange prep)
- Cutting board
Ingredients
- 2 bulbs fennel bulbs preferably firm and fresh
- 2 large oranges preferably Navel or Valencia for easy peeling and segmenting
- 2 tablespoons extra virgin olive oil for dressing
- to taste salt preferably sea salt or flaky salt
- to taste black pepper freshly ground
Instructions
- Trim the stalks and fronds from the fennel bulbs and slice off the root end. Use a sharp chef's knife or mandoline to cut the fennel into very thin, uniform slices, showcasing the crisp, slightly translucent texture.
- Using a vegetable peeler or sharp knife, remove the outer peel from the oranges, then segment them by carefully cutting between the membranes over a bowl to catch the juices. Gently loosen the orange segments and set aside, ensuring they stay intact and juicy.
- Place the sliced fennel in a large mixing bowl. Add the orange segments on top, ensuring an even distribution of color and texture. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper.
- Toss the mixture gently with a spoon or tongs, ensuring the fennel slices are coated well with the dressing and the citrus juice begins to mingle with the oil. The fennel should remain crisp, and the orange segments should release some juice to mingle with the dressing.
- Arrange the salad on serving plates or a platter, optionally garnishing with fennel fronds or additional orange zest for visual contrast. Serve immediately to enjoy the crisp texture and bright flavors.
That’s probably enough of me rambling. Just keep the fennel crisp, the oranges juicy, and maybe don’t tell too many people about this combo. It’s one of those things you make and then realize it’s really just about catching little moments—good ingredients, a bit of curiosity, and a lot of tasting as you go. Might be a keeper. Or not. Either way, I’ll be over here, peeling the next orange.
