Fennel and Orange Salad

* blog contains an affiliate link

Fennel has always been a garden favorite of mine. It’s just so ‘odd’ when it grows as a feathery, wispy thing, then into a sturdy bulb and beautiful flowers. I also love that you can start using Fennel pretty early on in the growth cycle. Snipping off leaves and then leaves and stems. Finally, the rewarding bulb at the end of the growth cycle. They all have that distinctive anise flavor. It’s such a fun herb to grow.

Fennel pairs beautifully with oranges. Here is a way to use up your lovely bulbs and it’s simple to prepare.

Fennel and Orange Salad

Ingredients:

• 1 large fennel bulb
• 2 oranges
• A small handful of fresh mint leaves
• 2 tablespoons of olive oil
• 1 tablespoon of white wine vinegar
• Salt and pepper to taste
• Optional: a handful of olives or walnuts for garnish

Instructions:

Prep the Ingredients:

1. Fennel: Wash the fennel bulb and cut off the stalks (you can save the fronds for garnish). Slice the bulb very thinly. If you have a mandoline slicer, it’s perfect for this, but a sharp knife will do just fine.
2. Oranges: With a sharp knife, peel the oranges, making sure to remove all the white pith. Over a bowl, segment the oranges by cutting between the membranes to release the segments. Squeeze the remaining membranes over the bowl to catch any juice.
3. Mint Leaves: Give them a rough chop or simply tear them with your hands for a rustic feel.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, white wine vinegar, and a bit of salt and pepper. Use the orange juice you collected while segmenting the oranges to add a sweet, citrusy note to the dressing. Adjust the seasoning to taste.

Assemble the Salad:

1. In a large mixing bowl, combine the thinly sliced fennel, orange segments, and mint leaves.
2. Drizzle the dressing over the salad and gently toss everything together, making sure the fennel and oranges are well coated.
3. Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

1. Transfer the salad to a serving dish. If you like, garnish with fennel fronds, olives, or walnuts for an extra crunch and flavor.
2. This salad is best enjoyed fresh, but you can also let it sit for about an hour in the fridge for the flavors to meld together more.

Enjoy creating this delightful, no-cook meal that’s perfect for a light lunch or a refreshing side dish. The crispness of the fennel with the sweet, juicy oranges and the zing from the mint creates a symphony of flavors and textures that’s sure to impress!