Fennel-Orange Salad
4.9
(29)
Active Time
15 minutes
Total Time
15 minutes
Looking for a refreshing side to brighten up your table? This fennel and orange salad is just the thing. Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this vibrant dish. When shopping, look for fennel bulbs that are heavy for their size—indicative of plenty of moisture—and have a smooth, unblemished outer layer. The best way to achieve uniform slices of fennel and red onion is by slicing with a mandoline, but if you don’t have one, a sharp knife will work.
This recipe calls for navel or blood oranges, but if citrus is in season, change it up with blush-hued Cara Caras or sweet-tart pomelo. Supreming the citrus (cutting away the peel and the pith, then slicing between the membrane) might take a bit of extra time, but it’s worth it to remove the bitter parts of the fruit. (Watch how to do it or read our step-by-step guide to cutting citrus for more.) Olive oil melds with the juice from the oranges to create a sunny vinaigrette, while torn mint leaves and whole black olives jewel the salad. Feel free to garnish with some of the fennel fronds too. Serve this salad as an appetizer or pair it with a hearty braise, like chicken with citrus and olives.
Ingredients
4 servings
Preparation
Step 1
Using a paring knife, cut away peel and white pith from 2 medium blood oranges or navel oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Step 2
Add 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, 1 medium red onion, very thinly sliced, 16 mint leaves, torn, and 3 Tbsp. extra-virgin olive oil to bowl; toss to combine. Season liberally with kosher salt and freshly ground pepper.
Step 3
Transfer salad to a platter. Scatter 20 oil-cured black olives over.
Leave a Review
Reviews (29)
Back to TopSo simple and refreshing. Made it just as directed but next time will increase the mint a bit.
Anonymous
Victoria, BC
3/23/2018
I’ve been eating orange salad all my life since the 1940s my father came from Sicily all we used was cold oranges, salt and olive oil, sometimes all I have for lunch is orange salad very tasty and refreshing especially in the summer!
Lennyf
Queens NY
3/3/2018
I made this recipe exactly as written (WHY do people review / rate a recipe but with their many changes?!? Post your own version to rate). I used Blood oranges, and black Kalamata olives soaked in olive oil. The salad was amazingly tasty and refreshing. Freshly ground pepper and sea salt a must. Yum, and thanks for this new addition to our household menu!
scorpgc
SF Bay Area
2/4/2017
I love crunch so I added thinly sliced celery, purple cauliflower (which also added great colour), and toasted almonds. I also added red pepper flakes for some bite, and flat leaf parsley for some freshness. Everyone loved it. Agree with others to soak red onion first ... makes a big difference.
Elanw
San Francisco
1/1/2014
Absolutely delicious and a big hit at my dinner party. Even people who don't like fennel loved it. I sliced the red onion very thinly with a mandoline and macerated in orange juice per other reviews (and I used less than the recipe called for). Also omitted olives b/c I'm not a fan of them. Very light, refreshing, and flavorful!
nickyvio
Los Angeles
12/26/2013
Loved this! Used a mandoline for super thin sliced fennel and onions. Soaked onion in OJ per suggestions. Served small quantities in big white bowls and it was absolutely beautiful. I would not change a thing. But, we did have just a bit left over and put it on top of arugula the next night. Worked great.
Anonymous
Los Angeles
8/22/2011
Wonderful refreshing salad, very quick and easy. Definitely a keeper. Next time I'll use a little less red onion, even though I soaked the onions in OJ I think the flavor over powered the fennel. I omitted the olives, but don't think they were missed. I served the salad as a side for CL recipe Shrimp & Goat Cheese Risotto (very good).
dory92064
San Diego CA
2/10/2010
A crisp, light salad, perfect after a hearty soup and bread meal. Thanks to those who suggested soaking the onion in the orange juice; definitely took away any harshness. I thought the salty olives counterbalanced the sweetness of the orange and fennel and really brought this salad to life.
KateCinOH
1/5/2010
I have also made this with blood oranges, which I think makes the recipe even more interesting.
QIOMD
Princeton NJ
12/27/2009
I made this for a brunch with a little adjustments. I skipped the olives and added thinly sliced cucumbers. Next time I will double the amount of oranges and try another cooks advice on soaking the onions in orange juice, as I found the red onion I used was way too intense. Nevertheless, this was a great recipe and interesting combination of flavors. Will make again.
crashdashner
12/23/2008
I made this with blood oranges and skipped the olives, as I saw chef Marc Thuet make something similar at a recent cooking demonstration. I also macerated the onions in juice from the (blood) orange ahead of time, as it takes the sharpness away from the raw onions. Soaking raw onions in vinegar or juice is a lesson I got from a Chez Panisee cookbook. It makes a nice difference (to me) as I find raw onions too strong, and they upset my stomach, too. Macerating them sort of "cooks" them, I guess.
lanachamp
Toronto
3/5/2008
Loved this salad however it needs to be handled carefully because the fennel is hearty and the oranges are delicate. Next time I will assemble with some oranges so flavors blend then add remainder once it is plated. Needed more oranges and sectioning takes time! Oil-cured olives are salty so omitting additional salt is OK.
jpnichols
Chicago
11/11/2007
I made this for an Italian themed pot luck. It was delicious and refreshing (and I'm not even that fond of fennel!) I did use basil instead of mint. I'l make it again to go with salmon or chicken on the grill.
Anonymous
San Diego
6/21/2007
When I had this dish in Sicilia, they used basil instead of mint, which I think is better. (They would often also add fish, which I think is definitely *not* better!) Mine doesn't come out as tasty, but I think it's because my grocery-store fennel is pretty sad -- not to mention expensive. It's no wonder people are hesitant to try some of the more unusual produce given the high prices and low quality I see in my local grocery. But this dish could make a fennel-lover out of anyone!
VillaPiazza
Winter Park, FL
3/27/2007
Had a wonderful fennel and orange salad at a restaurant recently. I was hoping this might duplicate it. Alas it did not. Close but no cigar.
Anonymous
Cape Cod, MA
10/20/2006
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