Crisp Fennel Salad with Orange and Lemon Dressing
This fresh fennel salad is crunchy, juicy, and bright, with sweet orange slices, salty Parmesan, and a simple lemon-olive oil dressing. It is a good side for fish, chicken, pasta, or any meal that needs something crisp.
Total
20 min
Servings
4 servings
Level
Easy
Raw fennel has a clean crunch and a light anise flavor, a little like licorice but much softer. When it is sliced very thin, it becomes tender enough for salad while still staying crisp.
This version pairs fennel with orange, lemon, olive oil, herbs, and shaved Parmesan. The orange adds sweetness, the lemon wakes everything up, and the cheese gives the salad a savory finish.
You do not need to cook anything here. The main trick is slicing the fennel thinly and giving the salad a short rest so the dressing can soften the vegetables.
01What you'll need
Ingredients
12 items · 4 servings
- 2 medium fennel bulbs, with fronds if attached
- 2 large oranges
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 small red onion, very thinly sliced
- 1/3 cup shaved Parmesan cheese
- 1/4 cup fresh parsley leaves, roughly chopped
- 2 tablespoons fennel fronds, roughly chopped, optional
- 1/4 cup toasted almonds or pistachios, roughly chopped
02How to make it
Step-by-step
1. Trim the fennel
Cut off the fennel stalks where they meet the bulb. Save a few soft green fronds for garnish if you have them. Trim a thin slice from the root end, then remove any bruised outer layer from the bulb.
2. Slice it thinly
Cut each fennel bulb in half from top to root. Place the cut side flat on the board and slice very thinly across the bulb. A mandoline makes this easier, but use the hand guard and go slowly. A sharp knife works well too.
3. Prep the oranges
Cut a thin slice from the top and bottom of each orange. Stand the orange upright and cut away the peel and white pith, following the curve of the fruit. Slice the peeled oranges into thin rounds or bite-size pieces.
4. Make the dressing
In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Whisk means to stir quickly with a fork or whisk until the mixture looks slightly blended.
5. Toss the base
Add the sliced fennel and red onion to the bowl with the dressing. Toss well so the vegetables are lightly coated. Let them sit for 10 minutes; this softens the fennel and mellows the onion.
6. Add the sweet and savory toppings
Gently fold in the orange slices, Parmesan, parsley, and fennel fronds if using. Try not to break up the orange too much as you toss.
7. Finish and serve
Taste the salad. Add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil if it needs more brightness or richness. Sprinkle the toasted nuts over the top just before serving so they stay crunchy.
03From our kitchen
Cook's tips
- Make-ahead: Slice the fennel and onion up to 1 day ahead. Store them in an airtight container in the refrigerator. For the crispest salad, add the dressing, oranges, cheese, herbs, and nuts shortly before serving.
- Storage: Leftover dressed salad keeps for about 1 day in the refrigerator. It will soften as it sits, but it is still good with grilled chicken, fish, or tucked into a sandwich.
- No mandoline? Use a sharp chef’s knife. Cut the fennel halves flat-side down so they do not wobble, and take your time making thin slices.
- Cheese swaps: Parmesan adds salt and depth. Pecorino Romano is sharper and saltier, while crumbled feta makes the salad tangier. For a dairy-free salad, skip the cheese and add a few extra nuts or olives.
- Nut swaps: Almonds, pistachios, walnuts, or pine nuts all work. Toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they smell nutty.
- Flavor swaps: Replace orange with grapefruit, blood orange, or thinly sliced apple. If using grapefruit, you may want an extra 1/2 teaspoon honey in the dressing.
Cook's note
If your fennel bulbs come with long stalks, do not use the tough stalks in the salad. They can be saved for stock, roasting under fish, or flavoring a pot of beans. The soft feathery fronds are the part to chop and use like an herb.
04Frequently asked
Questions & answers
Can you eat fennel raw in salad?
Yes. Raw fennel is crisp and refreshing, especially when sliced thinly. The flavor is lightly sweet with a mild anise note. A short rest in lemon dressing helps soften it.
How thin should I slice fennel for salad?
Aim for slices about 1/8 inch thick or thinner. Thin slices are easier to chew and absorb the dressing better. If the pieces look thick, cut them into smaller strips before tossing.
What goes well with fennel salad?
Fennel salad goes well with roasted fish, shrimp, chicken, pork, pasta, risotto, or a simple white bean dish. It is also a bright side for rich foods because the lemon and orange cut through heaviness.
Can I make fennel salad without orange?
Yes. Use grapefruit, apple, pear, or even cucumber instead. If your swap is less sweet than orange, taste the dressing and add a little more honey if needed.
Why does my fennel taste too strong?
Fennel flavor can seem stronger when the slices are thick. Slice it very thin, toss it with lemon and salt, and let it rest for 10 to 15 minutes. Adding sweet fruit, herbs, and cheese also balances the flavor.
05Keep cooking
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