📝 About This Recipe
This vibrant salad is a masterclass in texture and balance, drawing inspiration from the sun-drenched coasts of Sicily. Thinly shaved fennel bulbs provide a refreshing anise-scented crunch that is perfectly complemented by the bright acidity of blood oranges and the buttery richness of toasted almonds. Finished with a drizzle of honey-lemon vinaigrette and salty Pecorino Romano, it is a sophisticated side dish that cleanses the palate and elevates any meal.
🥗 Ingredients
The Base
- 2 large Fennel bulbs (fronds reserved for garnish)
- 2 pieces Blood oranges (peeled and sliced into rounds or supremed)
- 1/2 head Radicchio (torn into bite-sized pieces for color and bitterness)
- 1 small Shallot (very thinly sliced into rings)
The Vinaigrette
- 1/4 cup Extra virgin olive oil (use a high-quality, peppery oil)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 tablespoon White balsamic vinegar (provides a mild, fruity acidity)
- 1 teaspoon Honey (to balance the citrus)
- 1/2 teaspoon Dijon mustard (acts as an emulsifier)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Garnish and Texture
- 1/4 cup Marcona almonds (roughly chopped)
- 2 ounces Pecorino Romano cheese (shaved into thin ribbons with a vegetable peeler)
- 1/4 cup Fresh mint leaves (torn)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the fennel. Cut off the green stalks and reserve the feathery fronds. Slice a thin layer off the bottom of the bulb.
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2
Using a mandoline slicer set to the thinnest setting (about 1/16th inch), carefully shave the fennel bulbs starting from the top down to the root. If you don't have a mandoline, use a very sharp chef's knife to cut paper-thin slices.
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3
Place the shaved fennel in a bowl of ice water for 10 minutes. This makes the fennel extra crisp and causes the slices to curl beautifully.
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4
While the fennel chills, toast the Marcona almonds in a small dry skillet over medium heat for 3-5 minutes until golden and fragrant. Set aside to cool.
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5
Prepare the citrus by cutting the top and bottom off the blood oranges. Stand them upright and cut away the peel and white pith following the curve of the fruit. Slice into thin rounds.
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6
In a small glass jar or bowl, whisk together the olive oil, lemon juice, white balsamic, honey, Dijon mustard, salt, and pepper until the dressing is fully emulsified and creamy.
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7
Drain the fennel thoroughly and pat it completely dry with a clean kitchen towel. Excess water will dilute the dressing.
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8
In a large mixing bowl, combine the dried fennel, sliced shallots, and torn radicchio.
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9
Drizzle about three-quarters of the dressing over the fennel mixture and toss gently with your hands or tongs to ensure every shaving is coated.
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10
Arrange the dressed fennel mixture on a large chilled platter or in a wide shallow bowl.
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11
Tuck the blood orange slices in and around the fennel. Drizzle the remaining dressing over the oranges.
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12
Top the salad with the toasted Marcona almonds and the shaved Pecorino Romano ribbons.
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13
Garnish generously with the reserved fennel fronds and torn mint leaves.
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14
Finish with a final crack of black pepper and a sprinkle of flaky sea salt. Serve immediately while the fennel is at its peak crunch.
💡 Chef's Tips
For the best texture, always use a mandoline; the uniform thinness is what makes the salad feel elegant rather than chunky. If you find raw shallots too pungent, soak the slices in the lemon juice for 5 minutes before making the dressing to mellow their bite. Choose fennel bulbs that are heavy for their size and have no brown bruising or soft spots. To keep the salad vegetarian-friendly but maintain the saltiness, you can swap the Pecorino for a high-quality aged vegan parmesan or omit and add more toasted nuts. Always dress this salad right before serving, as the acid in the dressing will eventually soften the crisp fennel.
🍽️ Serving Suggestions
Pair this salad with roasted branzino or grilled sea bass for a light, Mediterranean-inspired dinner. Serve alongside a rich mushroom risotto to provide a bright, acidic contrast to the earthy flavors. Enjoy with a chilled glass of Vermentino or a dry Rosé to complement the citrus notes. It makes an excellent accompaniment to grilled lamb chops seasoned with rosemary and garlic. Add some grilled sourdough bread on the side to soak up the leftover citrusy vinaigrette.