Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it.
How to cut an orange…into supremes!
- Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
- Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
- Step 3: Cut away a segment (inside the membrane lines). Cut right on the inside of each membrane line to remove a segment. You don’t want to cut right on the membrane, but just inside of it. Make the two angled cuts, and the segment will pop right out.
This fennel orange salad recipe is…
Vegetarian, vegan, plant based, dairy-free, gluten-free.
Ingredients
- 1/2 recipe Citrus Vinaigrette
- 1 fennel bulb
- 1 large shallot
- 2 small oranges: blood orange or Cara Cara
- 2 tablespoons chopped pistachios
- 5 ounces baby mixed greens (about 5 cups)*
Instructions
- Make the Citrus Vinaigrette.
- Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
- Cut oranges into sections or “supremes” following How to Cut an Orange.
- To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.