Shaved Fennel & Orange Salad
A vibrant and refreshing salad featuring thinly shaved raw fennel and juicy orange segments, complemented by crunchy toasted walnuts and a simple, bright olive oil dressing. It's a perfect no-cook dish that highlights the natural flavors and textures of its few ingredients.
For 4 servings
Prepare the Fennel: Trim the top stalks and root end from the fennel bulb. Remove any tough outer layers. Using a mandoline slicer or a very sharp knife, thinly shave the fennel bulb into delicate ribbons. Place the shaved fennel in a large bowl.
Segment the Orange: Using a sharp paring knife, carefully peel the orange, removing all white pith. Working over a bowl to catch any juice, slice between the membranes to release individual orange segments. Add the segments to the bowl with the fennel. Squeeze any remaining juice from the orange membranes into a small bowl.
Toast Walnuts (if not pre-toasted): If your walnuts are not already toasted, spread them in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant and lightly browned. Let cool, then roughly chop.
Make the Dressing: In the small bowl with the reserved orange juice (or a separate small bowl), whisk together the extra virgin olive oil, fresh lemon juice, flaky sea salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
Assemble the Salad: Pour the prepared dressing over the shaved fennel and orange segments. Gently toss to combine, ensuring all components are lightly coated.
Serve: Arrange the salad on individual plates or a serving platter. Sprinkle the toasted and chopped walnuts evenly over the top. Serve immediately for best crispness.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline for Best Results: A mandoline slicer is highly recommended for achieving uniformly thin, delicate fennel shavings, which are key to the salad's texture.
- 2Chill Your Fennel: For extra crispness, place the shaved fennel in a bowl of ice water for 10-15 minutes, then drain thoroughly and pat dry before assembling.
- 3Segmenting Oranges: Practice makes perfect! Removing the pith and membranes ensures a clean, juicy burst of flavor without any bitterness.
- 4Dress Just Before Serving: To prevent the fennel from becoming soggy, always dress the salad right before you plan to serve it.
Adapt it for your goals.
Cheese Addition
Crumble some goat cheese, feta, or shave some Parmesan over the top for a creamy, salty counterpoint.
Herbaceous TwistHerbaceous Twist
Add fresh mint leaves, dill, or parsley for an extra layer of aromatic freshness.
Different Citrus/NutsDifferent Citrus/Nuts
Experiment with grapefruit or blood oranges instead of navel oranges, or use pistachios or almonds in place of walnuts.
Why this is on our healthy list.
Digestive Health
Fennel is rich in dietary fiber, which aids digestion and promotes gut health, and also contains compounds that can help reduce bloating.
Vitamin C Boost
Oranges are an excellent source of Vitamin C, an antioxidant that supports the immune system, skin health, and collagen production.
Heart-Healthy Fats
Walnuts provide omega-3 fatty acids, which are beneficial for heart health, reducing inflammation, and supporting brain function.
Frequently asked questions
It's best to assemble and dress this salad just before serving to maintain the crispness of the fennel. However, you can prep the fennel and orange segments and make the dressing a few hours in advance, storing them separately in the refrigerator.
