Fennel Orange Salad
Ingredients
- 3 medium navel or Cara Cara oranges
- 1 medium lemon
zested
- 4 garlic cloves
minced, grated, or crushed with a press
- 1 teaspoon Aleppo pepper
or ¼ teaspoon red pepper flakes
- 1 teaspoon coriander seeds )
(see Shortcuts in Notes
- 1 ½ teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 3 tablespoons extra virgin olive oil
42g
- 1 generous teaspoon pure maple syrup
- 1 generous teaspoon Dijon mustard
- Sea salt and freshly cracked black pepper
- 2 large fennel bulbs
), or 3 medium
- 1 small handful fresh mint leaves
- ⅓ cup shelled roasted pistachios
), 40g
Directions
- 1
Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges, then segment the oranges or chop into small pieces Sprinkle the oranges with a pinch of salt and pepper; set aside.
- 2
Prep the Spiced Vinaigrette: To the orange zest, add the lemon zest, garlic, and Aleppo pepper; set aside.
- 3
Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug. Add to a small bowl with the cumin seeds and fennel seeds.
- 4
Make the Spiced Vinaigrette: Heat the olive oil in your smallest saucepan over medium heat for 2 minutes. Add the crushed coriander, cumin, and fennel. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for about 2 minutes, or until spices are a few shades darker and very aromatic. Pour the infused oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.
- 5
To the infused oil, add 2 tablespoons (30 mL) lemon juice, the maple syrup, and Dijon mustard. Whisk well to emulsify. Season with salt and pepper to taste.
- 6
Prep the fennel: Pick off the wispy fronds and set aside for the garnish. Cut off the stalks from the fennel and discardWith the bulbs, shave the first layer off with a vegetable peeler. Slice each bulb in half lengthwise. Using a mandoline or a sharp knife, slice the bulbs crosswise thinly very thinly, discarding the tough core.
- 7
Assemble: Add the fennel to a large salad bowl and sprinkle with a pinch of salt and pepper and toss with your hands. Add the orange slices to the fennel. Pour on the Spiced Vinaigrette and toss gently to coat (see Note 2). Use your hands to tear the mint and fennel fronds into the salad (or roughly chop them and add). Add the pistachios and toss gently.Season with a pinch of salt and pepper, as needed. For richness, drizzle with a bit of extra virgin olive oil before serving. Serve immediately.
Fennel Orange Salad
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About this Recipe
Tired of dull, uninspired salads? This Fennel Orange Salad is here to make you fall in love with fresh greens again. It’s an elegant and refreshing dish, bursting with vibrant flavors that will brighten any meal.
What makes this recipe truly special is the thoughtful combination of ingredients. Sweet, juicy navel or Cara Cara oranges are perfectly balanced by crisp, shaved fennel, all brought together with a unique spiced-infused citrus vinaigrette. The addition of fresh mint and crunchy pistachios creates a delightful symphony of textures and aromas that will awaken your palate.
Expect a salad that is far from ordinary. Every forkful offers a harmonious blend of sweet, tangy, and subtly spicy notes, thanks to the lemon zest, maple syrup, Dijon mustard, and a trio of spices: Aleppo pepper, coriander, cumin, and fennel seeds. The fresh mint leaves add a cool, aromatic finish, while the pistachios provide a satisfying nutty crunch. This salad feels light yet deeply flavorful, designed to be a memorable addition to your table.
Feel free to customize this vibrant salad to suit your pantry or preferences. If Aleppo pepper isn't on hand, a quarter teaspoon of red pepper flakes works beautifully to provide that gentle warmth. For the nuts, roasted almonds are an excellent substitute for pistachios, offering a similar crunch and complementary flavor. You can also vary the type of orange based on what's in season and readily available.
This Fennel Orange Salad is ideal for entertaining, a light lunch, or as a refreshing side dish to complement richer main courses. Its vibrant colors and unique flavor profile make it a standout.