Description
A refreshing and vibrant Mediterranean-inspired salad that perfectly balances the crisp, mild anise crunch of fresh fennel with the sweet, acidic brightness of navel oranges. This light and healthy dish relies on high-quality olive oil and fresh citrus to highlight the natural flavors of the produce, making it an excellent palate cleanser or a beautiful addition to any holiday table.
Ingredients
2 large fennel bulbs, thinly sliced
3 medium navel oranges, sliced into rounds or half-moons
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 cup fresh mint, chopped
Salt and pepper to taste
Reserved fennel fronds for garnish
Instructions
Wash the fennel bulbs thoroughly and remove green stalks and fronds, reserving some feathery fronds for garnish.
Slice the fennel bulbs into thin shavings using a mandoline or sharp knife.
Peel the oranges and slice into rounds or half-moons, ensuring all seeds are removed.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
Arrange the fennel shavings and orange slices on a large serving platter in an overlapping pattern.
Drizzle the prepared dressing evenly over the salad.
Garnish with the reserved fresh fennel fronds and chopped mint before serving.
Notes
For a deeper color, try substituting navel oranges with blood oranges. If fresh mint is unavailable, fresh parsley is an excellent alternative. The salad benefits from sitting for 5-10 minutes to allow the flavors to marry before serving.
- Prep Time: 15
- Category: Recipes
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad portion
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg