Recipes › Salad › Fennel and Orange Salad Recipe

Fennel and Orange Salad Recipe

Recipe by Pedro M. A. Neves

This bright Italian fennel and orange salad, known as insalata di finocchio e arancia, combines the delicate anise notes of fresh fennel with the sunny sweetness of citrus. A simple vinaigrette with Dijon mustard and extra virgin olive oil brings everything together in a light, refreshing dish that serves as an elegant antipasto or palate cleanser.

Ingredients

• 2 medium fennel bulbs (about 600g total)
• 3 blood oranges or navel oranges (about 500g)
• 60ml extra virgin olive oil
• 15ml aged red wine vinegar
• 5ml Dijon mustard
• 1 small shallot, minced (about 15g)
• Sea salt to taste
• Freshly cracked black pepper to taste
• 30g fresh parmesan cheese, shaved with a vegetable peeler
• 15g fresh mint leaves, torn

Instructions

1. Slice the fennel bulbs in half lengthwise and remove the core with a sharp knife. Slice each half crosswise into thin half-moons, approximately 2mm thick.

2. Using a sharp knife, cut the skin and white pith away from the oranges. Working over a bowl to catch juices, cut between the membranes to release the segments, collecting all juice.

3. In a small bowl, whisk together the Dijon mustard, minced shallot, and red wine vinegar. Let sit for 1 minute to allow the shallot to soften.

4. Slowly drizzle the extra virgin olive oil into the vinegar mixture while whisking constantly until an emulsion forms.

5. Season the dressing with sea salt and freshly cracked black pepper to taste.

6. In a large shallow bowl or platter, arrange the fennel slices and orange segments together. Drizzle the vinaigrette over the salad and toss gently to combine.

7. Let the salad rest for 5 minutes to allow the flavors to meld and the fennel to soften slightly.

8. Top with shaved parmesan cheese and torn mint leaves just before serving. Drizzle any remaining juice from the orange bowl over the top.

Substitutions

• Substitute the blood oranges with grapefruits for a more tart profile
• Use honey mustard instead of Dijon mustard for added sweetness
• Replace aged red wine vinegar with champagne vinegar or white wine vinegar for a lighter acidity
• Omit the shallot and use minced red onion for a stronger bite

Tips

• Slice the fennel as thin as possible for a more delicate texture that absorbs the dressing better
• Segment the oranges over a bowl to preserve all juice, which adds flavor to the dressing and prevents dryness
• The salad is best served within 20 minutes of assembly to keep the fennel crisp
• Toast a handful of hazelnuts or pine nuts and scatter over the top for added texture and richness

This salad represents the Italian philosophy of simplicity and seasonal cooking, particularly common in southern regions like Sicily and Calabria where citrus flourishes. The pairing of fennel and orange is rooted in Mediterranean tradition, often served as a palate-cleansing antipasto before heavier courses.

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