Fresh Fennel Orange Salad Recipe
User Reviews
4.9
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Prep Time
10 mins
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Servings
6 people (up to)
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Calories
634 kcal
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Course
Salad
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Cuisine
Mediterranean
Fresh Fennel Orange Salad Recipe
Description
The Fresh Fennel Orange Salad Recipe blends thinly sliced fennel and shallots with rounds of navel orange and grapefruit, laid over a bed of spring mix or preferred salad greens. The addition of citrus provides vibrant sweetness and acidity, which contrasts with the mild anise-like flavor and crunch of fennel and the subtle sharpness of shallots. A homemade dressing combining Spanish extra virgin olive oil, lemon juice, minced garlic, sumac, and oregano brings an herbal and slightly smoky depth.
The dressing is whisked together and poured over the assembled salad, then tossed gently to combine all ingredients. This method preserves the delicate textures of the citrus segments and greens while coating them evenly in the herbaceous dressing. The sumac adds a mild tartness that complements the citrus without overpowering it.
This salad works well as a light starter or side dish accompanying grilled meats or seafood. Its fresh flavors and crisp textures make it suitable for warm weather meals. For convenience, the citrus, fennel, shallots, and dressing can be prepped ahead and assembled just before serving to preserve freshness and flavor. Leftovers should be stored separately and dressed individually to maintain texture.
Ingredients
- 2 orange peeled and thinly sliced into rounds, navel
- 1 grapefruit, peeled and sliced into round
- 1 fennel bulb halved and thinly sliced, small
- 2 cups spring mix or salad greens of your choice
- 2 shallot halved and thinly sliced
For the dressing
- extra virgin olive oil I used our Spanish Hojiblanca EVOO
- lemon juice of 1
- 2 garlic minced, cloves
- 1 teaspoon sumac
- 1 teaspoon oregano dried
- kosher salt
- black pepper
Instructions
- Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.
- Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.
- Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.
Notes
- Prepare and slice all ingredients a day ahead and keep citrus separate from fennel and shallots in airtight containers in the refrigerator.
- Make the dressing ahead and store it in a tightly sealed mason jar refrigerated until use.
- Dress the salad just before serving to keep the greens and citrus fresh and crisp.
- Store leftover undressed salad in an airtight container for up to 2 days, and keep remaining dressing refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 63.4kcal | 3% |
| Carbohydrates | 15.6g | 5% |
| Protein | 1.7g | 3% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 122.4mg | 5% |
| Potassium | 355.5mg | 8% |
| Fiber | 3.3g | 13% |
| Sugar | 7.6g | 15% |
| Vitamin A | 815.8IU | 16% |
| Vitamin C | 49.7mg | 55% |
| Calcium | 60.6mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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