4 Ingredient Italian Fennel and Orange Salad
Introducing our delicious Fennel and Orange Salad recipe - it's a real crowd pleaser! This Italian orange salad with fennel and cracked pepper is the perfect side dish, but you can also enjoy this refreshing winter salad on its own for lunch or dinner. Only four ingredients are needed for this quick and easy salad recipe.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 side serves
- 1 fennel bulb washed and sliced into small, thin strips
- 1 orange peeled and sliced into thin slivers
- 2 tbsp olive oil
- Salt & cracked black pepper to taste
Pop your crispy fennel slices into a bowl with your juicy orange slivers and give them a swirl.
Pour in the olive oil and sprinkle with a tasty amount of salt and cracked black pepper.
Transfer to a serving platter and serve chilled.
- For the best flavour use a high quality olive oil. It will lift your salad from YUM to DELISH!
- To experiment with texture try slicing the fennel super thinly or extra thick and see which style you like best!
- What is fennel? Fennel is a bulbous herb with tall, wispy fronds that look very similar to dill, but is actually more closely related to carrot! Every part of fennel, from the roots to the fronts, can be used in cooking, but this recipe uses just the bulb. We love fennel for it's sweet, punchy liquorice flavour and super crunchy texture. It's not hard to see why it's so popular in Italian cuisine, especially for salads like today's fennel and orange salad!
- How to choose the perfect fennel? Fennel is in season from fall/august through winter. For the tastiest, crispest fennel, choose a medium size fennel with smooth, firm, white skin and no brown spots. If the fennel is too large or old, it can loose its bright fresh flavour.
- What goes with fennel and orange salad? Pair this delicious orange and fennel salad with grilled chicken or pork, or seafood dishes such as grilled salmon or prawns. Italian cuisine is a great place to start, so why not check out our Italian Dry Salt Roast Chicken or this super creamy No-Cream Carbonara.
- Can this salad be made in advance? Fennel and orange salad is best eaten within 1-2 hours of preparation. Keep it in the fridge until just before serving so the fennel stays nice and crunchy.
Variations & Substitutes
- For an extra burst of flavour and texture, try adding fresh rocket, finely chopped peppermint leaves and/or toasty almond sliced.
- You can substitute fresh fennel for celery or Chinese cabbage (bok choy). Why not experiment with a good sprinkling of powdered fennel or anise seeds to give that classic fennel "liquorice" flavour?
Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg