Fennel And Orange Salad

Overhead view of a fennel orange salad on a light beige platter with wooden salad servers on a pale blue background.

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Fennel And Orange Salad

A refreshing and unique salad with crunchy aromatic fennel, juicy oranges and tangy shaved parmesan cheese. This is a great option midweek with something simple in the summer, but also makes a perfect salad option for your holiday table when oranges and fennel are in season.

Prep Time10

Total Time10

Course: light meal, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Low Fat, Vegetarian

Servings: (as a side dish)

Author: Helen Schofield

Equipment

Ingredients

For the salad

1 fennel bulb the bulb topped and tailed, then sliced thinly like an onion (reserve the fronds)
2 oranges (or grapefruit, tangelos, or a mixture) chopped into quarters, then peeled and segmented
2½ cups green salad e.g. arugula and baby spinach, or mixed leaf salad (I like the pre-washed bags)
¼ cup fresh mint (around 10 to 15 leaves) washed and chopped
¼ cup parmesan cheese shaved is best

For the dressing

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or vinegar
1 teaspoon honey

cups/ounces - grams/ml

Instructions

Toss together the fennel slices and chopped fennel fronds, orange segments, green salad, chopped mint and parmesan cheese in a very large bowl.
1 fennel bulb, 2 oranges, 2½ cups green salad, ¼ cup fresh mint, ¼ cup parmesan cheese
Whisk together the 3 dressing ingredients in a small bowl or jug. Then toss them through the salad just before serving.
2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon honey
If you like, empty the salad out onto a nice serving platter.

Notes

How to prepare the fennel: Simply chop off both ends of the bulb, keeping the green fronds from the stem. Then slice thinly like an onion.

How to prepare the salad ahead: Wash and cut everything in advance. You can also prepare the dressing ahead. Don't add the dressing until just before serving.

Variations: You can use different tangy cheeses such as pecorino, feta cheese, goat cheese or even blue cheese. Switch the oranges/citrus for nectarine, peach or plum, add slivers of cucumber or radish, or even cooked asparagus.

Nutrition