RoughChop Logo
Suggestions
🖨️

Fennel And Orange Salad

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
salads•italian•vegan, vegetarian, gluten-free
20 minutes•4 servings•

Ingredients

  • 24 ounces fennel bulbs – halved, cored, and very thinly sliced (~3.5 medium fennel bulbs)
  • 2 ounces red onion – very thinly sliced (~0.5 medium red onions)
  • 24 ounces oranges – segmented into supremes, juices reserved (~7.5 medium oranges)
  • 2 ounces oil-cured black olives – pitted and roughly chopped (~28.5 n/a niçoise olives)
  • 3 tbsp extra-virgin olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper – freshly ground
  • fennel fronds – torn (for serving)
Fennel And Orange Salad

Instructions

1. Halve, core, and very thinly slice the fennel bulbs; place in a large mixing bowl.

2. Very thinly slice the red onion and add to the bowl.

3. Segment the oranges over a separate bowl to catch the juices; add the orange segments to the fennel and reserve the collected juice.

4. Add the oil-cured black olives to the salad and toss gently to distribute.

5. Whisk the extra-virgin olive oil, kosher salt, and black pepper into 3–4 tablespoons of the reserved orange juice until emulsified.

6. Pour the dressing over the salad and toss to coat evenly until the fennel glistens, 30–60 seconds.

7. Let the salad rest 5–10 minutes until the fennel softens slightly; transfer to a platter and scatter fennel fronds (for serving). Serve at cool room temperature.

Fennel and Orange Salad pairs crisp, anise-scented fennel with sweet-tart citrus for a bright, juicy, and refreshing bite. The combination is all about contrast: crunchy slices of fennel, tender orange segments, and a lightly briny accent from olives under a peppery sheen of extra-virgin olive oil. It’s clean, light, and palate-cleansing, making it a versatile side that cuts through rich dishes and wakes up winter menus.

Rooted in Sicily, where winter citrus thrives, this salad is a seasonal staple that moves easily between antipasto and contorno. The marriage of fennel and oranges is centuries old, reflecting the island’s agricultural abundance and Mediterranean pantry. Local variations abound—some add onion, olives, or a hint of chile or mint—but the core pairing of fennel, orange, and olive oil defines the dish’s identity across the region.