Sandra Ina Garten Fennel Orange Salad Recipe is a crisp Italian-style side dish that features shaved fennel and fresh citrus. It uses a light lemon dressing to highlight the sharp aniseed notes of the fennel and the sweetness of the oranges.
If you do nothing else, slice the fennel until it’s thin enough to see through. Thicker slices feel like chewing on raw wood and won’t take on any of the dressing flavours. I’ve found that using a mandoline is the only way to get the texture right every single time. It’s the difference between a clumsy salad and one that feels professional.
Segmenting the fruit properly is the other task that makes this dish work. You have to remove every scrap of the bitter white pith from the oranges or the whole salad tastes off. I take my time with a small paring knife to get clean, juicy pieces of fruit without any of the chewy membrane. It makes a bright addition to a heavy Sunday roast or a grilled fish dinner.
Ina Garten Fennel Orange Salad Recipe Ingredients
- 2 medium fennel bulbs (about 500g/1lb 2oz)
- 3 large navel oranges (about 600g/1lb 5oz)
- 3 tbsp extra virgin olive oil (45ml)
- 1 tbsp freshly squeezed lemon juice (15ml)
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp reserved fennel fronds, torn
- Salt and pepper, to taste
How To Make Ina Garten Fennel Orange Salad
- Prep the fennel: Cut the green stalks off the top and save a few of the feathery fronds for the final garnish. Slice the bulb in half lengthways through the root and peel off any bruised or tough outer layers. Use a mandoline on its thinnest setting to create translucent shavings, stopping when you reach the hard core at the base. If you’re using a knife, keep the slices as thin as a coin to ensure they aren’t too crunchy to eat.
- Segment the oranges: Slice the top and bottom off each orange so they sit flat on your chopping board. Work your knife in a curving motion from top to bottom to remove the peel and all of the bitter white pith. Hold the fruit over a bowl to catch the juice while you slide a small knife between the membranes to pop out the clean segments. Squeeze the remaining orange carcass over the bowl to get every drop of juice for the dressing.
- Mix the dressing: Combine the olive oil and fresh lemon juice in a small glass jug or jar. Add the leftover orange juice you caught in the bowl and whisk the mixture vigorously until the oil and citrus are fully combined. Add a generous pinch of salt and a few grinds of black pepper before tasting the liquid. The dressing needs to be sharp enough to balance the sweet fruit but rich enough to coat the raw vegetables.
- Assemble the salad: Spread the shaved fennel across a large, cold serving platter in an even layer. Arrange the orange segments amongst the fennel shavings so the orange and white colours are spread out. Drizzle the dressing slowly over the ingredients, making sure to hit the dry fennel pieces first. Use your hands or two large spoons to lift and turn the salad gently so every shaving is wet with the dressing.
- Garnish and serve: Scatter the torn fennel fronds and the chopped parsley over the top of the platter. Check the seasoning and add one final pinch of salt if the citrus flavours aren’t popping. Serve the salad immediately while the fennel is still at its crispest and the oranges are cold. Do not let it sit for too long or the salt will draw out the water and make the dish soggy.
Recipe Tips
Use chilled produce. Keep your fennel bulbs and oranges in the fridge until the moment you are ready to slice them. Cold fennel has a much better snap and the oranges are easier to segment when the flesh is firm.
Soak the shavings. If your fennel feels a bit limp or was bought a few days ago, drop the slices into a bowl of ice water for ten minutes. Dry them thoroughly in a salad spinner before adding the dressing so the oil sticks to the surface.
Save the fronds. The feathery green bits on the stalks have a concentrated aniseed flavour that ties the whole dish together. Do not throw them away, as they provide a better garnish than the parsley alone.
Choose heavy oranges. Pick fruit that feels heavy for its size when you are at the market. These oranges contain more juice, which provides the liquid needed to bulk out the dressing without adding extra oil.
Avoid metal bowls. Use glass or ceramic containers when mixing this salad or storing the segments. The acid in the lemon and orange can react with certain metals and give the salad a tinfoil-like taste.
Slice across the grain. Position the fennel bulb so you are slicing across the fibres rather than with them. This breaks up the long strings in the vegetable and makes the shavings much easier to chew.
What To Serve With Fennel Orange Salad
This bright salad is a great partner for oily fish like grilled salmon or pan-seared sea bass. The sharp citrus and the crunch of the fennel cut right through the richness of the fish. It also works well with roasted chicken seasoned with rosemary or thyme.
If you want a vegetarian meal, serve this alongside some warm goat cheese crostini or a bowl of herbed couscous. The creamy texture of the cheese is a great contrast to the crisp fennel. You could also pair it with a plate of cured meats and olives for a quick Mediterranean lunch.
How To Store Fennel Orange Salad
Fridge
Place any leftovers in an airtight container and keep them in the fridge for up to 24 hours. The fennel will lose its crunch the longer it sits in the dressing, so it is best eaten on the day. Keep the orange segments and fennel shavings in separate containers if you want to prep a day in advance.
Reheat
Do not attempt to reheat this dish as it is designed to be served cold. If the salad has become too watery in the fridge, drain the excess liquid and add a fresh squeeze of lemon before serving. Adding a few fresh herbs can also help bring the flavours back to life after storage.
Freeze
This salad is not suitable for freezing. The cell walls in the fennel and oranges will break down when frozen and turn into a mushy mess when thawed. Always make this fresh to enjoy the crisp texture that makes the recipe work.
Ina Garten Fennel Orange Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 160
- Protein: 2g
- Fat: 11g
- Carbohydrates: 15g
- Sugar: 11g
- Sodium: 45mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
You can slice the vegetables a few hours early, but do not add the dressing until you are ready to eat.
No, the flavour of bottled juice is too dull for a fresh raw salad.
No, this recipe relies on the raw crunch of the vegetable to balance the juicy fruit.
Ina Garten Fennel Orange Salad Recipe
Description
Shaved fennel bulbs and juicy orange segments tossed in a bright, zesty citrus dressing.
Ingredients
Instructions
- Trim fennel and use a mandoline to create paper-thin shavings.
- Segment oranges over a bowl to catch all the juices.
- Whisk olive oil, lemon juice, and orange juice with seasoning.
- Toss fennel and oranges in the dressing until fully coated.
- Garnish with parsley and reserved fennel fronds and serve cold.
