Fennel Orange Salad Recipe

Oranges: juicy and sweet, these add bright citrus flavor and color to the salad

Fennel bulb: a crunchy vegetable with a mild, slightly sweet taste similar to licorice

Extra virgin olive oil: adds smooth richness and helps bring all the flavors together

Lemon juice: adds a fresh, tangy kick that balances the sweetness of the oranges

Fresh mint leaves: provide a cool, refreshing flavor that brightens the whole dish

One of the most important steps in this Fennel Orange Salad Recipe is slicing the fennel bulb thinly. Getting those slices just right makes the salad look pretty and helps the flavors mix well. Here’s a simple way to do it:

1. First, cut off the stalks and the tough base of the fennel bulb.
2. Rinse it under cold water to wash away any dirt.
3. Place the bulb on a cutting board with the flat side down so it stays steady.
4. Use a sharp knife to slice the bulb from top to bottom, making thin, even slices. If you want, you can use a mandoline slicer for super-thin pieces, but be careful with your fingers!
5. Try to keep the slices about the same thickness so they cook or marinate evenly if you decide to add dressing early.

Slicing the fennel thinly is key because it softens the crunchy texture just enough to blend nicely with the juicy orange slices. Thick pieces can be a bit tough and overpower the salad, while thin slices let the fresh, slightly sweet flavor shine through. Plus, thin slices look more delicate and inviting on the plate.

When I first tried this, I cut the fennel too thick, and the salad felt a little rough to eat. After I started slicing thinner, the salad tasted lighter and more balanced. A little trick I like is to slice the fennel right before serving so it stays crisp and fresh. If you slice it too early, it can get soggy or lose its crunch.

Give it a try, and you’ll see how much better the salad feels with just a little extra care in slicing!

• oranges - Substitute with grapefruit: Grapefruit provides a similar citrusy flavor with a slightly more tart taste, which can add an interesting twist to the salad.

• oranges - Substitute with tangerines: Tangerines are sweeter and can offer a different but equally refreshing citrus note to the salad.

• fennel bulb - Substitute with celery: Celery has a similar crunch and mild flavor, making it a good alternative to fennel.

• fennel bulb - Substitute with jicama: Jicama provides a crisp texture and a slightly sweet flavor, which can complement the other ingredients well.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement for extra virgin olive oil.

• extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral in flavor, allowing the other ingredients to shine.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a fresh zest to the salad.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides the necessary acidity and a subtle tang that can enhance the overall flavor of the salad.

• fresh mint leaves - Substitute with basil leaves: Basil offers a fresh and slightly sweet flavor that can complement the citrus and fennel.

• fresh mint leaves - Substitute with cilantro leaves: Cilantro adds a unique, slightly peppery flavor that can bring a different but delightful twist to the salad.

• To keep your fennel orange salad fresh, store it in an airtight container. This will help preserve the crispness of the fennel and the juiciness of the oranges.
• Place the container in the refrigerator. The salad can last up to 2 days when stored properly.
• If you want to prepare the salad in advance, consider storing the fennel and orange slices separately. Combine them just before serving to maintain the best texture.
• Avoid freezing the salad. The high water content in the oranges and fennel can cause them to become mushy when thawed.
• If you must freeze, do so without the olive oil and lemon juice. Freeze the fennel and orange slices in separate freezer-safe bags. Thaw in the refrigerator and add the dressing and mint leaves just before serving.
• For the best flavor, always use fresh mint leaves as they can lose their vibrant taste and texture when stored for too long.

• Gently warm the fennel and orange slices in a skillet over low heat. This will help to maintain the freshness and texture of the salad without overcooking the ingredients.
• If you prefer a slightly warm salad, you can place the salad in a microwave-safe dish and heat it on low power for about 30 seconds to 1 minute. Be cautious not to overheat, as this can cause the fennel to become too soft and the oranges to lose their vibrant flavor.
• For a more integrated flavor, you can reheat the salad in a preheated oven at 300°F (150°C) for about 5-7 minutes. Place the salad on a baking sheet lined with parchment paper to prevent sticking. This method will gently warm the ingredients while preserving their natural taste and texture.
• Another option is to use a steamer. Place the fennel and orange slices in a steaming basket and steam for about 2-3 minutes. This will help to retain the crispness of the fennel and the juiciness of the oranges.
• If you have a sous-vide machine, you can place the salad in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 10-15 minutes. This method ensures even heating and maintains the integrity of the ingredients.

• Cutting board: A sturdy surface to safely slice the oranges and fennel.

• Chef's knife: Essential for peeling and slicing the oranges and thinly slicing the fennel bulb.

• Citrus juicer: Useful for extracting fresh lemon juice.

• Measuring cups: To measure the exact amount of olive oil and fresh mint leaves.

• Measuring spoons: To measure the tablespoon of lemon juice.

• Platter: For arranging the orange slices and fennel.

• Small bowl: To mix the olive oil and lemon juice before drizzling.

• Whisk: To blend the olive oil and lemon juice together.

• Salt and pepper grinder: For seasoning the salad with freshly ground salt and pepper.

• Salad tongs: To gently mix and serve the salad.

Prepare ingredients in advance: Peel and slice the oranges and fennel the night before. Store them in airtight containers in the fridge.

Use a mandoline: Thinly slice the fennel bulb quickly and uniformly with a mandoline slicer.

Pre-mix dressing: Combine the olive oil and lemon juice in a small jar and shake well. This can be done ahead of time and stored in the fridge.

Garnish last minute: Keep the mint leaves fresh by adding them just before serving.