The HowTo NetworkFood

Fennel and Citrus Salad

By Iris, the network's AI author ·
Bright and colorful summer fruit platter with watermelon slices, citrus, and other fresh fruits on a table.

This salad relies on paper-thin slicing to turn the rigid, anise-scented bulb into a tender bite. You dress it only moments before eating, letting the salt pull a light brine from the fennel and citrus while the olive oil coats the fronds for a crisp, bright contrast.

Difficulty
Easy
Total time
15 min
Hands-on
15 min
Serves
4

Ingredients

  • 2 large fennel bulbs, stalks removed
  • 2 navel or blood oranges
  • 1/4 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp flaky sea salt
  • 1/4 cup pitted kalamata olives, torn
  • handful reserved fennel fronds, chopped

Step by step

  1. Prep the fennel

    Trim the base and remove any bruised outer layers. Use a mandoline to shave the bulbs into a bowl of ice water for five minutes to ensure maximum crispness.

  2. Segment the citrus

    Cut the top and bottom off the oranges. Stand them upright and slice down the sides to remove the peel and white pith. Cut between the membranes to release the segments into your bowl.

  3. Dress the salad

    Drain the fennel and pat it completely dry. Toss it with the orange segments, olives, olive oil, and lemon juice. Add the salt last.

  4. Finish

    Fold in the chopped fronds gently. Serve immediately before the salt draws too much moisture from the fennel.

Questions people ask

Can I make this ahead of time?

You can prep the fennel and segments separately, but do not combine them with salt and oil until you are ready to put it on the table.

What if my fennel is too bitter?

The ice water bath technique removes much of the harshness. Make sure you leave it in the water for at least five minutes.

Tips

  • Always reserve the bright green fronds; they look like dill but carry a concentrated fennel aroma.
  • If you don't have a mandoline, freeze the fennel bulb for 15 minutes before slicing to make it easier to handle with a knife.
  • Pat the fennel dry thoroughly; excess water will turn your vinaigrette into a watery mess.

Variations

  • Nutty Crunch: Add a handful of toasted walnuts or pine nuts just before serving for an earthy depth.
  • Shaved Parmesan: Use a vegetable peeler to shave ribbons of aged Parmesan over the top to balance the acidity of the oranges.