Sandra Ina Garten Fennel Orange Salad Recipe is a crisp Italian-inspired starter featuring thinly sliced fennel bulbs and juicy orange segments. Fresh dill and high-quality olive oil bind the citrus notes with the aniseed crunch for a refreshing side dish.
If you do nothing else, use a mandoline for the fennel. That’s the difference between a coarse, chunky mess and a plate of elegant, see-through ribbons that actually soak up the dressing. I learned quickly that hand-slicing never quite gets it thin enough to soften the raw bite of the bulb.
The orange segments are doing more work than you’d think here. Without that acidity, the fennel can feel a bit one-note and heavy on the liquorice flavour. I’ve tried a few versions of citrus salads and this one from Ina Garten is the one I keep going back to because it relies on the natural juices to create the sauce.
Ina Garten Fennel Orange Salad Recipe Ingredients
- 2 medium fennel bulbs
- 3 large oranges
- 45ml (3 tbsp) extra virgin olive oil
- 15ml (1 tbsp) fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- Salt and pepper, to taste
How To Make Ina Garten Fennel Orange Salad
- Prep the fennel: Cut away the green stalks and the tough root base from each fennel bulb. Use a mandoline or a very sharp knife to slice the white bulbs into paper-thin shavings.
- Segment the oranges: Cut the top and bottom off every orange so they sit flat on your board. Slice the skin and white pith away following the curve of the fruit, then cut between the membranes to pop out the clean segments.
- Mix the dressing: Whisk the olive oil and lemon juice together in a small jug or bowl. Add a pinch of salt and pepper and whisk until the oil no longer sits on top of the juice.
- Assemble the salad: Lay the fennel shavings across a large serving plate and nestle the orange segments amongst them. Pour the dressing over the top and use your hands or salad servers to lift and turn the pieces until they shine.
- Garnish and serve: Scatter the chopped dill over the top and serve the dish immediately.
Recipe Tips
Chill the fennel bulbs. Keep the fennel in the fridge until the very second you slice it to maintain the loudest possible crunch.
Save the green fronds. Do not throw away the feathery tops from the fennel stalks because they make a beautiful garnish alongside the dill.
Catch the orange juice. Work over a bowl when segmenting the fruit so you can add any stray juice into your dressing for extra depth.
Select heavy fruit. Choose oranges that feel heavy for their size as these contain the most juice and will be easier to segment without tearing.
Season at the end. Wait until you are ready to plate up before adding salt to the fennel. Adding it too early draws out moisture and makes the shavings go limp in the bowl.
Avoid bottled citrus. Use only fresh lemons and oranges because the bottled versions have a bitter aftertaste that ruins the raw vegetables.
What To Serve With Fennel Orange Salad
This light salad pairs well with grilled salmon or garlic butter prawns. The citrus notes cut through the fat of the fish perfectly. You can also serve it next to roasted chicken for a Sunday lunch that feels less heavy than the usual roast.
If you want a vegetarian lunch, try it with goat cheese crostini or a bowl of warm herbed couscous. A glass of chilled Sauvignon Blanc helps highlight the aniseed notes in the fennel.
How To Store Fennel Orange Salad
Fridge
Keep any leftovers in an airtight container for up to 1 day. The oranges will continue to release juice, so you might find a pool of liquid at the bottom of the tin.
Reheat
Do not heat this salad. If it has been in the fridge, let it sit on the worktop for 10 minutes so the olive oil becomes liquid again before you eat it.
Freeze
Do not freeze this dish. The high water content in the fennel and oranges means they will turn to mush once thawed.
Ina Garten Fennel Orange Salad Recipe Nutrition Facts
- Calories: 160 kcal
- Protein: 2g
- Fat: 11g
- Carbohydrates: 15g
- Sugar: 11g
- Sodium: 45mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, they provide a deeper crimson colour and a slightly sharper flavour that works well with the fennel.
Toss the shavings in a little lemon juice or cold water if you aren’t dressing the salad immediately to keep them bright white.
Yes, it is naturally vegan as it uses only plant-based oils and fresh produce.
Ina Garten Fennel Orange Salad Recipe
Description
A vibrant raw salad combining the sharp crunch of mandoline-sliced fennel with sweet, hand-carved orange segments.
Ingredients
Instructions
- Trim the stalks and root from the fennel bulbs.
- Slice the fennel into paper-thin shavings using a mandoline.
- Peel the oranges and cut between the membranes to remove segments.
- Whisk the olive oil, lemon juice, salt, and pepper in a small bowl.
- Arrange the fennel and orange segments on a flat platter.
- Drizzle the dressing over the salad and toss gently to coat.
- Finish by sprinkling with chopped fresh dill.
