FENNEL + ORANGE SALAD
6 People
143 Cals
FENNEL + ORANGE SALAD
6 People
143 Cals
About the recipe
This beautiful fennel and orange salad is one of those effortlessly elegant Mediterranean-style dishes that tastes as fresh and vibrant as it looks. Sweet juicy oranges, crisp shaved fennel, cooling mint, salty pecorino and crunchy pistachios tossed in a simple citrus vinaigrette create the perfect balance of sweet, savoury, creamy and bright.Inspired by the coastal flavours of Southern Italy and Sicily, this salad is incredibly simple to make yet feels restaurant-worthy enough for entertaining. It’s light, refreshing and pairs beautifully with grilled fish, prawns, chicken or burrata.Fennel has long been treasured throughout the Mediterranean not only for its delicate anise flavour, but also for its digestive benefits. Naturally rich in vitamin C, fibre and antioxidants, fennel may help support gut health and reduce bloating, while oranges provide beautiful freshness along with immune-supporting vitamin C and flavonoids.Light • Fresh • Purely delicious.
Nutrition Per Serving
143
Calories
11g
Fat
2g
Saturates
7g
Sugars
30mg
Salt
2g
Protein
11g
Carbs
3g
Fibre
Ingredients
- 1 – 2 fennel bulbs very thinly sliced
- reserved fennel fronds chopped
- 1 bunch mint leaves separated
- 2 – 3 navel oranges segmented
- 2 tbsp pistachios roughly chopped
- pecorino romano finely grated, to serve
ORANGE DRESSING
- 60 ml fresh orange juice
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 60 – 80 ml extra virgin olive oil
- pinch sea salt
- tiny drizzle honey optional
EMBELLISHMENTS | TO SERVE
- grilled fish
- prawns
- burrata
- chicken
- cannellini beans
Method
- PEEL and segment the oranges, reserving any extra juice for the dressing if desired.
- WHISK the orange juice, vinegar, Dijon mustard, olive oil, salt and optional honey together until glossy and emulsified. Taste the dressing a adjust if needed.
- THINLY SLICE the fennel using a mandoline or food processor. Use 1 or 2 fennel bulbs depending on size.
- A SQUEEZE of fresh lemon over the fennel not only brightens the flavour, but also helps prevent oxidation and keeps the salad looking beautifully fresh.
- TOSS the shaved fennel with the orange segments, mint leaves, fennel fronds and dressing.
- PILE onto a serving platter or shallow bowl.
- FINISH with chopped pistachios, finely grated pecorino and extra orange segments.
- SERVE immediately with your choice of embellishments.
NOTES + INSPIRATION
Blood oranges are beautiful when in season and give this salad a gorgeous Sicilian feel. A mandoline gives the fennel that delicate paper-thin texture that makes the salad feel incredibly light and elegant. This salad is best eaten freshly dressed while the fennel remains crisp and vibrant. Beautiful served alongside grilled seafood, roast chicken or creamy burrata. Perfect for long lunches, warm evenings and effortless Mediterranean-style entertaining.
Blood oranges are beautiful when in season and give this salad a gorgeous Sicilian feel. A mandoline gives the fennel that delicate paper-thin texture that makes the salad feel incredibly light and elegant. This salad is best eaten freshly dressed while the fennel remains crisp and vibrant. Beautiful served alongside grilled seafood, roast chicken or creamy burrata. Perfect for long lunches, warm evenings and effortless Mediterranean-style entertaining.
