Fennel and Orange Salad
This salad features thinly sliced raw fennel bulbs combined with fresh orange segments, tossed with olive oil and a touch of seasoning. The crisp fennel and juicy citrus create a vibrant, crunchy, and slightly licorice-flavored dish with a bright appearance.
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.
