Fennel Orange Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
6 as a side
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Calories
174 kcal
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Cuisine
Mediterranean, American, Italian-American Fussion
Fennel Orange Salad
Description
The Fennel Orange Salad combines thinly sliced fennel bulbs with peeled, segmented oranges for contrasting crunchy and juicy textures. The dressing involves zests of orange and lemon, crushed garlic, and Aleppo pepper mixed with an infused olive oil spiced by lightly toasted coriander, cumin, and fennel seeds. This spiced vinaigrette brings complexity with aromatic warmth alongside the citrus brightness.
Fresh mint leaves add an herbaceous note, while roughly chopped pistachios contribute a nutty crunch, rounding out the salad's varied texture and flavors. Seasoning with salt and cracked black pepper adjusts the taste to personal preference.
This salad can be served fresh as a refreshing side dish highlighting citrus and fennel's natural sweetness and crispness. It’s best dressed just before serving to keep the elements vibrant.
The recipe suggests short-cuts like using ground spices instead of toasting whole seeds, or easy-to-peel citrus varieties like mandarins to simplify preparation. This versatile salad offers a balance of sweet, savory, and spiced notes.
Ingredients
- 3 medium navel orange or Cara Cara orange
- 1 medium lemon zested
- 4 garlic minced, grated, or crushed with a press, cloves
- 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
- 1 teaspoon coriander seeds (see Shortcuts in Notes)
- 1 ½ teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 3 tablespoons extra virgin olive oil 42g
- 1 generous teaspoon pure maple syrup
- 1 generous teaspoon Dijon mustard
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 2 large fennel bulb ideally with fronds attached (see Note 1, or 3 medium
- 1 small handful mint leaf fresh
- ⅓ cup pistachios roughly chopped (or more as desired, 40g, shelled roasted or almonds
Instructions
- Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges, then segment the oranges or chop into small pieces Sprinkle the oranges with a pinch of salt and pepper; set aside.
- Prep the Spiced Vinaigrette: To the orange zest, add the lemon zest, garlic, and Aleppo pepper; set aside.
- Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug. Add to a small bowl with the cumin seeds and fennel seeds.
- Make the Spiced Vinaigrette: Heat the olive oil in your smallest saucepan over medium heat for 2 minutes. Add the crushed coriander, cumin, and fennel. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for about 2 minutes, or until spices are a few shades darker and very aromatic. Pour the infused oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.
- To the infused oil, add 2 tablespoons (30 mL) lemon juice, the maple syrup, and Dijon mustard. Whisk well to emulsify. Season with salt and pepper to taste.
- Prep the fennel: Pick off the wispy fronds and set aside for the garnish. Cut off the stalks from the fennel and discardWith the bulbs, shave the first layer off with a vegetable peeler. Slice each bulb in half lengthwise. Using a mandoline or a sharp knife, slice the bulbs crosswise thinly very thinly, discarding the tough core.
- Assemble: Add the fennel to a large salad bowl and sprinkle with a pinch of salt and pepper and toss with your hands. Add the orange slices to the fennel. Pour on the Spiced Vinaigrette and toss gently to coat (see Note 2). Use your hands to tear the mint and fennel fronds into the salad (or roughly chop them and add). Add the pistachios and toss gently.Season with a pinch of salt and pepper, as needed. For richness, drizzle with a bit of extra virgin olive oil before serving. Serve immediately.
Notes
- After trimming, expect about 1½ pounds (680g) of fennel bulbs for this salad.
- The salad is best served fresh; dress only what you plan to eat soon to maintain texture.
- Use easy-to-peel oranges such as sumo citrus or mandarins for convenience.
- For a shortcut, replace the toasting of whole spices by adding ½ teaspoon each of ground cumin and coriander to the dressing ingredients and whisking to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 245mg | 10% |
| Potassium | 571mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 61mg | 68% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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