Sweet orange segments and thin slices of crunchy fennel drizzled in a tangy orange vinaigrette create a refreshing and vibrant winter salad. This seasonal dish offers a unique blend of flavors and textures, making it a perfect addition to your cold-weather menu. Give it a try today!
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Why You'll Love This Recipe:
Simple Ingredients: This simple salad recipe only takes a handful of ingredients. As an added bonus, you'll use the zest and flesh of the oranges, and the bulb and fronds of the fennel so less will go to waste!
Refreshing: The combination of sweet, juicy oranges and the crunchy texture of fennel creates a refreshing and invigorating taste. The citrusy notes of the oranges complement the mild taste of fennel, making it a perfect choice for a light and zesty salad.
Vibrant Presentation: The combination of orange and green fennel, garnished with fennel fronds creates a visually appealing and colorful salad. It uses produce ingredients that are in season in the winter months so it is an excellent way to brighten up any winter meal. It also makes a great addition to a dinner party or special occasion.
Ingredient Notes:
- Fennel: Fresh fennel bulbs come in a wide range of sizes. This recipe uses a large fennel bulb. This recipe uses the whole fennel plant - the bulb, stalks, and fronds.
- Oranges: Navel oranges are used for this recipe but you can also use blood oranges, cara cara oranges, tangerines, or really any type of orange you'd like. Grapefruit is also a great choice.
- White Balsamic Vinegar: White balsamic vinegar is an excellent choice for salad dressings because it has the perfect balance of sweet and acidic. You could also use a combination of white wine vinegar and orange juice for a similar result.
Step by Step Instructions:
How To Cut Fennel:
Fennel can look like an intimidating vegetable to cut, but it's easy once you break it down into sections. Read below for a few simple steps!
Using a sharp knife, remove the stalks from the top of the bulb.
Cut the root end of the fennel bulb off.
Cut the fennel bulb in half, from root to tip.
Remove the core from the fennel bulb.
Slice the bulb halves into ¼" slices.
Slice the tender parts of the stalks into ¼" slices. You will be able to tell with your knife when the stalks become woody. The woody pieces are not ideal for salad. When in doubt, try a piece to see if it has an acceptable texture.
You can also sometimes tell when the stalk starts to get woody by the color. The lighter-colored stalks are typically more tender than the darker-colored stalks.
Place the fennel slices in a large mixing bowl. You should have about 3 cups of bulb and stalk slices combined from a large fennel bulb.
Remove the fennel fronds from the tops of the stalks.
Remove ½ cup of the fronds and set aside to garnish the salad.
Pro Tip: If you still have fronds left over after making this recipe, save them to add to other fresh greens for a delicious salad!
How to Make Orange Vinaigrette:
This citrus vinaigrette has a unique sweet and tangy taste that pairs perfectly with crunchy fennel. It's super simple to make!
Zest one or two of the oranges that you will use for the salad and set aside 1 teaspoon of zest for the vinaigrette.
To a small bowl, add all vinaigrette ingredients (olive oil, white balsamic vinegar, honey, orange zest, salt, and black pepper).
Using a small whisk, stir to combine.
Set aside until ready to use.
Pro Tip: This vinaigrette makes an excellent salad dressing for sturdier greens like kale, beet greens, or your favorite salad greens. Save this recipe for salad dressing too!
How to Make Fennel Orange Salad:
Once your fennel is sliced and vinaigrette is made, it's time to cut the oranges and make the salad!
Cut the ends off of the oranges.
Then, cut the peel off of the sides of the oranges.
Cut the peeled oranges in half lengthwise. Remove the white pith and core of the orange.
Slice the orange halves into ¼" slices. You should have 1.5-2 cups of orange slices.
Add the orange slices to the bowl with the fennel.
Drizzle the vinaigrette over the fennel and oranges.
Toss or gently stir to combine.
Top with fennel fronds. For best results, refrigerate for at least 1 hour before serving to let the fennel marinate in the vinaigrette. Enjoy!
Pro Tip: If you're bringing this dish to a dinner party, wait until just before serving to add the fennel fronds.
What to Serve with Fennel Orange Salad:
This fennel salad recipe is the perfect side dish to brighten up winter meals. Next time you're invited to a dinner party, bring along this bright dish!
Here are a few ideas for what to serve with fennel orange salad:
- Sous Vide Halibut
- Halibut Cheeks
- Mushroom Risotto
- Duck with Blackberry Sage Sauce
- Elk Tenderloin Medallions
Recipe FAQ's:
Fennel pairs well with bright flavors like citrus fruit or tomatoes. It can be served raw in salads, roasted, or as an ingredient in soups and stews.
Fennel goes great with citrus fruit like oranges, blood oranges, grapefruit, or lemons. It is also a nice pairing with apples, pears, grapes, and pomegranate arils.
Orange fennel salad is even better if it marinates for a day in the fridge. Fresh salad can be stored in a salad bowl until you're ready to serve it. Leftover salad can be stored in an airtight container for up to 3 days.
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Recipe:
Fennel Orange Salad with Citrus Vinaigrette
Ingredients
Salad:
- 1 large fennel bulb with fronds (or 2 small-medium bulbs)
- 2-3 medium oranges
Orange Vinaigrette:
- 2 tablespoon olive oil
- 2 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon orange zest
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Zest one or two of the oranges that you will use for the salad and set aside 1 teaspoon of zest for the vinaigrette.
- To a small bowl, add all vinaigrette ingredients. Stir to combine. Set aside until ready to use.
- Using a sharp knife, remove the stalks and the root end of the fennel bulb. Cut the fennel bulb in half, from root to tip. Remove the core from the fennel bulb. Slice the bulb halves into ¼" slices. Place into a large mixing bowl.
- Slice the tender parts of the stalks into ¼" slices. You will be able to tell with your knife when the stalks become woody. The woody pieces are not ideal for salad. When in doubt, try a piece to see if it has an acceptable texture. Add the stalk slices to the large bowl. You should have about 3 cups of bulb and stalk slices combined.
- Remove ½ cup of the fronds and set aside.
- Cut the ends off of the oranges, then cut the peel off of the sides of the oranges. Cut the peeled oranges in half lengthwise. Remove the inner white pith. Slice the orange halves into ¼" slices. You should have 1.5-2 cups of orange slices. Add the orange slices to the bowl with the fennel.
- Drizzle the vinaigrette over the fennel and oranges. Toss or gently stir to combine. Top with fennel fronds.
- For the best results, refrigerate for at least 1 hour before serving to let the fennel marinate in the vinaigrette. Enjoy!
Notes
- Fresh fennel bulbs come in a wide range of sizes. This recipe uses the whole fennel plant - the bulb, stalks, and fronds.
- Navel oranges are used for this recipe but you can also use blood oranges, cara cara oranges, tangerines, or really any type of orange you'd like. Grapefruit is also a great choice.
- White balsamic vinegar is an excellent choice for salad dressings because it has the perfect balance of sweet and acidic. You could also use a combination of white wine vinegar and orange juice for a similar result.
- If you still have fronds left over after making this recipe, save them to add to other fresh greens for a delicious salad!
- This vinaigrette makes an excellent salad dressing for sturdier greens like kale, beet greens, or your favorite salad greens. Save this recipe for salad dressing too!
- If you're bringing this dish to a dinner party, wait until just before serving to add the fennel fronds.
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