This fennel orange salad is full of fennel-tastic flavour a simple show-stopping side for a dinner party or quick addition to weeknight meals. As an added bonus it is full of Vitamin C to fight off winter colds.
In this simple salad liquorice-like fennel is paired with peppery rocket and sweet oranges then all are coated with a delicious wholegrain mustard dressing.
This salad is suitable for paleo dieters, it is vegan and vegetarian; gluten and nut-free.
What to do with your fennel stalks and fronds…
Like most recipes with fennel, we only use the bulbs in this salad but the fronds and stems can also be used to avoid food wastage. You can –
- Chop them up to use in your salads, they will add a pop of bright green colour and a subtle aniseed flavour, just great for livening up a plain green salad. Just strip the fronds from the stems to use and chop finely.
- Make a delicious fennel pesto to stir through pasta, use in a dressing for salads, to rub as a rub for meats.
- Save and freeze to use in your next stock it will add a subtle sweet note or save it to use the next time you are cooking with fish be it roasting, barbecuing or poaching it will add a delicate anise flavour.
How to make this salad
1Prepare the vegetables and oranges
Wash your rocket (arugula) and remove any damaged or wilted leaves, either pat dry or spin in a salad spinner to remove excess water.
Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or a sharp knife. As fennel discolours easily, place it in a bowl and fill it with cold water until you are ready to use.
Wash your oranges, peel, remove the pith, and dice into medium pieces. Remove as many seeds as possible.
WASH YOUR ARUGULA (ROCKET) WASH & DRY YOUR ROCKET FINELY SLICE YOUR FENNEL DICE THE ORANGES
2Make the vinaigrette
Place all your vinaigrette ingredients in a small glass jar, season with sea salt and cracked black pepper then shake until emulsified. Taste and adjust seasonings according to your taste.
PUT DRESSING INGREDIENTS IN A JAR SHAKE YOUR DRESSING UNTIL EMULSIFIED
3Assemble your salad
Drain your fennel and pat dry then place all your salad ingredients in a large mixing bowl, pour over your vinaigrette, season with salt and pepper.
Toss until all everything is well coated with the dressing, taste and adjust seasonings according to your taste.
Arrange in a salad bowl and chill until you are ready to serve.
ADD INGREDIENTS TO A BOWL TOSS WELL TO COMBINE
Serving suggestions
Pair this delicious fennel orange salad with store-bought chicken, grilled pork or prawns, any pasta or it is just great with pork fennel sausages for a quick weeknight meal. Try it with…
Try some more of our fennel salads…
(Times are an estimate and will depend on your skill level)
Equipment
- Mandoline / V-Slicer
Ingredients
- 2 medium fennel bulbs (approximately 450 grams)
- 3 cups baby rocket (approximately 90 grams)
- 2 medium oranges (approximately 200 grams)
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 1 tbsp orange juice
- 1 tbsp wholegrain (seeded) mustard
Instructions
- Wash your rocket then either pat dry with a towel or spin dry.
- Wash, trim and remove the core from your fennel, then slice thinly on a mandoline/v-slicer or with a sharp knife. Place in water until you are ready to put your salad together.
- Wash your oranges, peel, remove the pith, and dice into medium pieces.
- Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Strain and dry your fennel then add all your ingredients in a large mixing bowl, season, mix well until combined.
- Arrange in a salad bowl and chill until you are ready to serve.
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