Orange and Fennel Salad Recipe
This orange and fennel salad recipe features the unusual licorice taste of Florence fennel accented with the bright
and bold flavors of juicy oranges and red onions. It would make an excellent accompaniment to grilled meat or fish, or enjoy it as the French might, by itself as a starter course.
Florence fennel is one of those vegetables that originated in Europe and, although quite popular this side of
the Atlantic, have not entirely caught on in North America and other parts of the world. It is however readily available
in many grocery stores these days.
If you are unfamilar with how to prepare fennel, please have a look at this page on
fennel recipes where you will find tips on selecting and storing this vegetable as well.
This fennel salad recipe can be prepared in advance and then left to marinate for an hour or so, giving the
flavors time to migrate and develop.
Here you will find lots more easy salad recipes.
Salade au fenouil
Makes 4 servings
- 2 fennel bulbs
- 3 oranges
- 1 red onion
- 1 teaspoon champagne or white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cut off the green feathery tops and the base of the fennel bulbs (about 1/2 inch). Wash the bulbs and
then slice in 1/8 inch wide strips.
Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel.
Peel and thinly slice the red onion.
Prepare a vinaigrette with the juice of the other orange, vinegar, olive oil, mustard, salt and pepper.
Pour this on the salad and toss to mix.