4 Ingredient Italian Fennel and Orange Salad
With only 4 ingredients, Italian Fennel and Orange Salad is the perfect salad recipe, ready in under 5 minutes. Crisp slices of fennel, juicy orange, and a splash of olive oil make this a refreshing side dish with a natural citrus vinaigrette.
Servings 4 side serves
Calories 95kcal
Cost $5
Ingredients
- 1 bulb fennel bulb washed and sliced into small, thin strips
- 1 orange peeled and sliced into thin slivers
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pop your crispy fennel slices into a bowl and top with the juicy orange slivers.1 bulb fennel bulb, 1 orange
- Pour in the olive oil and give everything a good stir.2 tbsp olive oil
- Sprinkle with sea salt and cracked black pepper to taste. (Optional: Garnish with fresh fennel leaves.)Salt and pepper
- Serve immediately or within 1-2 hours. Make sure it's chilled for the crispiest texture.
Video
Notes
- Use High Quality Ingredients – especially with oil, make sure to use extra virgin olive oil for the best flavour depth. Many basic vegetable oils bring almost no flavour to a dish.
- To Slice the Fennel, first cut off all the stalks, then slice it in half from top to bottom. Cut a triangle shape from the centre of the bulb to remove the fibrous core. Then slice from top to bottom in strips.
- Play with Texture by slicing the fennel super thin or extra thick to see which style you like best! Using a mandolin can give you nice thinly sliced fennel.
- How do you 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. It will be fine to eat the next day - it will just be a little juicier from the orange and salt mixing.
- Add Extra Greens - Try adding fresh rocket / arugula, radicchio, mint or basil.
- Add Extra Bite - Add a splash of red wine vinegar or verjuice for a nice tart note alongside the citrus, or top with parmesan or feta cheese.
- Red Onion - Red onion is a popular addition, if using, make sure to macerate in some reserved orange juice before adding to the salad.
- More Veggies - Cucumber, roasted asparagus, capsicum or olives all work well in this salad.
- Nuts - For crunch, top with a sprinkling of shaved almonds, pine nuts, pepitas or sunflower seeds.
Nutrition
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