Fennel and Orange Citrus Salad
This salad features thinly sliced raw fennel bulbs and segments of orange, tossed together to highlight their contrasting textures and flavors. The fennel provides a crisp, crunchy texture, while the orange adds juicy brightness, resulting in a fresh, vibrant assembly with a crunchy yet juicy bite.
Equipment
- Chef’s knife
- Cutting board
- Vegetable Peeler
- Large mixing bowl
- Mandoline slicer
Ingredients
- 1 bulb fennel bulb trimmed and thinly sliced
- 2 oranges orange segmented, peeled
- 1 tbsp olive oil for drizzling
- to taste salt for seasoning
- to taste black pepper freshly ground
Instructions
- Use a chef's knife and cutting board to peel the fennel bulb, then thinly slice it using a mandoline slicer or a sharp knife, aiming for even, translucent slices.1 bulb fennel bulb
- With a sharp knife or a citrus segmenter, peel the oranges, removing all white pith, then carefully segment the oranges, releasing individual juicy segments.1 bulb fennel bulb
- In a large mixing bowl, combine the sliced fennel and orange segments, gently tossing to distribute evenly.1 bulb fennel bulb
- Drizzle the mixture with olive oil, then sprinkle with salt and freshly ground black pepper to taste, tossing gently to coat all ingredients uniformly.1 bulb fennel bulb
- Transfer the salad to a serving plate or bowl, and garnish with additional fennel fronds or orange zest if desired for presentation.
