How to make Orange and Fennel Salad? (Bright, Fresh and Zesty Flavor)

With a quick zesty orange dressing, this acidic orange and fennel salad is vibrant and fresh.

This combination of citrusy, salty, nutty, Fennel Salad and crunchy ingredients makes a fantastic side dish or tops salmon or grilled shrimp perfectly.

A Fresh Side

Fennel is frequently garnished, served roasted, and even appears on pizza! Fennel has a crisp, crunchy flavor that is akin to anise or black licorice.

Like in this recipe, fennel can be consumed fresh or cooked in slaws or salads.

Components

FENNEL: For this dish, use fresh fennel that has been thinly sliced.

GREENS Any type of green can do, but for this recipe, I favor a combination with soft leaves.

CITRUS Sliced oranges lend a vibrant, zesty flavor (grapefruit is another great addition). Sectioning oranges makes for a delicious salad and may be done days in advance, though it does take some time.

DRESSING This citrusy, zesty dressing is made with orange juice, rice wine vinegar, honey, garlic, and oil.

Variations

• Use small chunks of fresh grapefruit and the zest in the dressing in place of the orange segments, or substitute canned mandarin orange segments.
• Black olive slices make a striking and vibrant garnish!
• Beets that have just been roasted and cooled add color.
• Fennel salad takes on a completely new appearance when paired with Granny Smith apples, cucumber, or radishes.
• Try using the salad dressing’s citrus-like flavor as a marinade or combine it with soy sauce to make an Asian-style stir fry marinade!

Fennel for Salad: How to Cut

It’s simple to cut fennel if you’ve never done it.

1. From the green stalks, cut the bulb (which can be eaten raw or added to stir frys or soup recipes).
2. Slice the bulb thinly vertically after cutting it in half so it rests flat (a mandoline works well if you have one).

Making a Fennel Salad

Although fennel salad appears fancy, it is quite simple to make.

1. To the celery & mixed greens, add thinly sliced fennel. Toss.
2. Shake the dressing (as directed in the recipe below) in a jar with a tight-fitting lid.
3. Sprinkle over salad and top with orange segments and nuts as garnish.

Salad with Orange and Fennel

This fennel salad is vibrant and colorful and makes a delicious side dish or light meal.

Ingredients

• 1 large bulb fennel
• 1 stalk celery
• 8 cups mixed greens
• 1 orange divided
• ¼ cup candied pecans, or walnuts, chopped

dressing

• ½ teaspoon orange zest
• ⅓ cup vegetable oil
• ¼ cup orange juice
• 3 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 clove garlic
• ¼ teaspoon pepper
• ⅛ teaspoon salt

Instructions

1. Shake the contents of a jar with a lid containing all the dressing components to blend. Place aside.
2. Segment the orange after removing the rind. Celery should be thinly sliced diagonally.
3. Remove any discolored outer leaves and the top stalks of the fennel (these can be used for stir-fries). Cut the bulb in half if it’s particularly big, starting at the stem.
4. Slice the fennel bulb thinly using a mandoline (or an extremely sharp knife) and put it in a bowl with the celery and mixed greens. Mix thoroughly after drizzling on the dressing.
5. Add orange pieces and walnuts as a salad garnish.

Nutrition information

Calories: 279 | Carbohydrates: 18g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Sodium: 133mg | Potassium: 537mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 1mg