Fennel Orange Salad

We all have those warm spring days when a light and refreshing salad is exactly what we need. That’s when I turn to my favorite, the Fennel Orange Salad. It brings together the crispness of fennel and the bright, juicy notes of oranges, creating a perfect medley of flavors. I often whip this salad up when I’m hosting friends for lunch or just need a quick side for dinner. The combination of textures and tastes is not only pleasing to the palate but also a feast for the eyes. Every bite is a little reminder of the joys of fresh, seasonal ingredients.

What You Need for Fennel Orange Salad

Creating a delicious Fennel Orange Salad relies on using fresh and vibrant ingredients that work together beautifully. Each element contributes its unique flavor and texture, ensuring a balanced and satisfying dish. From the crispness of fennel to the sweetness of oranges, each bite is a delightful experience.

• 1/2 cup olive oil – The base of our vinaigrette, providing richness and depth of flavor.
• 1/4 cup balsamic vinegar – Adds a tangy note that contrasts beautifully with the sweetness of the oranges.
• 2 teaspoons Dijon mustard – This ingredient helps emulsify the dressing and adds a lovely kick.
• Salt and freshly ground black pepper – Essential for enhancing all the flavors in the salad.
• 4 oranges – The star of the dish, providing sweetness and vibrant color.
• 4 cups butter lettuce leaves – A tender base that holds all the ingredients together.
• 2 small fennel bulbs – Offers a crisp texture and a unique taste that elevates the salad.
• 1 small red onion – Adds a sharp bite that complements the sweetness of the oranges.
• 1/4 cup minced fresh mint leaves – Provides a refreshing finish that rounds out the flavors.

Preparation Steps for Fennel Orange Salad

Making the Fennel Orange Salad is a simple process that can be accomplished in just a few steps. Let’s get started on creating this vibrant dish that will brighten up any meal.

1. Begin by preparing the vinaigrette. In a small bowl or jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. I usually go with about ½ teaspoon of salt and ¼ teaspoon of pepper. Whisk or shake the mixture until it’s well combined and emulsified.

2. Next, it’s time to prepare the oranges. Start by cutting a 1/4-inch slice off the top and bottom of each orange to create a flat base. Stand the orange upright, and carefully slice off the peel and pith in thick strips, following the contour of the fruit. Once peeled, lay the orange on its side and cut it into 1/4-inch slices. Repeat this process with the remaining oranges.

3. Now, gather a large bowl and add the butter lettuce leaves, sliced fennel, orange slices, and red onion. Toss them gently to combine, ensuring that the ingredients are evenly distributed.

4. Drizzle the prepared vinaigrette over the salad and toss gently again, making sure everything is well-coated with the dressing. It’s important to be gentle here so you don’t bruise the leaves.

5. Finally, sprinkle the minced fresh mint leaves over the top of the salad for an added burst of freshness. Give it one last toss to incorporate the mint into the salad.

6. Serve your Fennel Orange Salad immediately, or let it chill in the refrigerator for about 10 minutes for a refreshing experience. This salad is best enjoyed fresh, but it can also be stored for a day in the fridge.

Ways to Adapt This Recipe

There’s always room for creativity in the kitchen! Here are some tips to help you adapt the Fennel Orange Salad to suit your tastes:

• Add protein: Consider topping your salad with grilled chicken or shrimp for a more substantial meal.
• Incorporate nuts: Chopped walnuts or pistachios can add a delightful crunch and additional flavor.
• Cheese option: Crumbled goat cheese or feta can introduce a creamy texture that complements the salad beautifully.
• Vegan dressing: To keep it vegan, replace the Dijon mustard with a vegan alternative or simply omit it.
• Seasonal swaps: Try adding seasonal fruits like strawberries or pears to mix things up according to what’s available.

Serving Suggestions

When it comes to serving the Fennel Orange Salad, there are endless possibilities to explore. Here are some ideas to enhance your dining experience:

• Perfect Pairings: This salad pairs wonderfully with grilled meats, making it an excellent side for barbecues or summer gatherings.
• Light Lunch: Serve it alongside a crusty baguette or some whole grain crackers for a light lunch option.
• Picnic Delight: Pack this salad for a picnic; its vibrant flavors and refreshing qualities shine outdoors.
• Brunch Addition: It makes for a fresh side dish at brunch gatherings, complementing a variety of breakfast dishes.
• Seasonal Celebrations: Serve during spring holidays like Easter or Passover, as it’s a colorful and festive addition to the table.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. It’s best consumed within four days.

FAQ

Conclusion

The Fennel Orange Salad brings a refreshing and vibrant twist to any meal, showcasing the beauty of spring ingredients. Its easy preparation and bright flavors make it a delightful choice for gatherings or a simple weeknight dinner. I encourage you to give it a try—it’s sure to become a favorite in your recipe rotation!

Fennel Orange Salad

This vibrant and refreshing Fennel Orange Salad combines juicy oranges with crisp fennel and tender butter lettuce, all drizzled with a zesty balsamic vinaigrette. Perfect for spring gatherings or a light weeknight side, this easy recipe will have you craving more. Make it tonight for a delightful culinary experience!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon Mustard
• Salt and freshly ground black pepper
• 4 oranges
• 4 cups butter lettuce leaves
• 2 small fennel bulbs
• 1 small red onion
• 1/4 cup minced fresh mint leaves

Equipment

• Chef's Knife
• Whisk
• Peeler

Method

 

1. Begin by preparing the vinaigrette. In a small bowl or jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. I usually go with about ½ teaspoon of salt and ¼ teaspoon of pepper. Whisk or shake the mixture until it’s well combined and emulsified.
2. Next, it's time to prepare the oranges. Start by cutting a 1/4-inch slice off the top and bottom of each orange to create a flat base. Stand the orange upright, and carefully slice off the peel and pith in thick strips, following the contour of the fruit. Once peeled, lay the orange on its side and cut it into 1/4-inch slices. Repeat this process with the remaining oranges.
3. Now, gather a large bowl and add the butter lettuce leaves, sliced fennel, orange slices, and red onion. Toss them gently to combine, ensuring that the ingredients are evenly distributed.
4. Drizzle the prepared vinaigrette over the salad and toss gently again, making sure everything is well-coated with the dressing. It’s important to be gentle here so you don’t bruise the leaves.
5. Finally, sprinkle the minced fresh mint leaves over the top of the salad for an added burst of freshness. Give it one last toss to incorporate the mint into the salad.
6. Serve your Fennel Orange Salad immediately, or let it chill in the refrigerator for about 10 minutes for a refreshing experience. This salad is best enjoyed fresh, but it can also be stored for a day in the fridge.

Notes

• Choosing Oranges: While any variety of orange works, I highly recommend using blood oranges when they're in season for a more dramatic presentation.
• Storage Tips: To keep your salad fresh longer, store any leftovers in an airtight container in the fridge. Consume within four days for the best taste.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.