Fennel and Orange Salad
This salad features thinly sliced fennel and juicy orange segments mixed together, dressed with a light vinaigrette. The dish has a crisp texture with bright, aromatic flavors, showcasing the refreshing combination of the crunchy fennel and citrus sweetness. Visual contrasts include the pale fennel slices and vibrant orange pieces, creating an appealing presentation.
Equipment
- Chef’s knife
- Cutting board
- Large mixing bowl
- Juicer or reamer
- Whisk
Ingredients
- 2 medium fennel bulb preferably fresh and firm
- 3 large oranges preferably navel or blood oranges
- 2 tablespoons olive oil extra virgin recommended
- 1 tablespoon white wine vinegar or apple cider vinegar
- to taste salt preferably fine sea salt
- to taste black pepper freshly ground
Instructions
- Use a chef's knife and cutting board to slice the fennel bulb thinly, creating even, translucent strips. Arrange the slices in a large mixing bowl.2 medium fennel bulb
- Peel the oranges with a sharp knife, removing the pith completely. Hold each orange over the bowl and use a sharp knife to carefully cut between the membranes, releasing the segments into the bowl.2 medium fennel bulb
- In a small bowl, whisk together the olive oil, white wine vinegar, a pinch of salt, and black pepper until the mixture appears slightly emulsified and begins to thicken.2 medium fennel bulb
- Pour the vinaigrette over the fennel and orange segments. Toss gently using a large spoon to evenly coat all ingredients, ensuring the fennel fibers remain crisp and the citrus is evenly distributed.2 medium fennel bulb
- Transfer the salad to a serving platter or leave in the bowl. Serve immediately to enjoy the crisp texture and vibrant flavors, garnished with additional black pepper if desired.2 medium fennel bulb
Notes
For extra flavor, add a handful of chopped fresh herbs such as mint or fennel fronds before serving.