📝 About This Recipe
This vibrant salad is a masterclass in Italian simplicity, bringing together the crisp, anise-forward crunch of shaved fennel with the juicy, floral sweetness of peak-season oranges. Originating from the sun-soaked coasts of Sicily, it offers a sophisticated balance of textures and flavors, heightened by buttery Castelvetrano olives and a bright citrus vinaigrette. It is the ultimate palate cleanser—refreshing, elegant, and a beautiful celebration of winter produce.
🥗 Ingredients
The Produce
- 2 large Fennel bulbs (cold and firm, fronds reserved for garnish)
- 3 pieces Navel or Blood Oranges (peeled and segmented (supremed))
- 1/4 piece Red Onion (very thinly sliced into half-moons)
- 1/2 cup Castelvetrano Olives (pitted and halved)
- 1/4 cup Fresh Mint Leaves (torn gently)
Citrus Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Orange Juice (reserved from segmenting the fruit)
- 1 tablespoon Champagne Vinegar (or white balsamic vinegar)
- 1 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Flaky Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 2 tablespoons Toasted Pine Nuts (lightly golden)
- 1 pinch Aleppo Pepper (for a subtle, fruity heat)
👨🍳 Instructions
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1
Begin by preparing the fennel. Trim the stalks and reserve the feathery green fronds for garnish. Slice off the very bottom of the bulb.
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2
Using a mandoline or a very sharp chef's knife, shave the fennel bulbs as thinly as possible (aim for paper-thin slices). Place the shavings into a bowl of ice water for 10 minutes to maximize crunch and curl the edges.
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3
Supreme the oranges: Cut off the top and bottom of each orange. Stand them upright and cut away the peel and white pith, following the curve of the fruit.
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4
Carefully slice between the membranes to release the individual orange segments into a small bowl. Squeeze the remaining 'carcass' of the orange to collect the juice for the dressing.
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5
Soak the thinly sliced red onions in a small bowl of cold water for 5 minutes to mellow their bite, then drain and pat dry.
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6
In a small glass jar or bowl, whisk together the extra virgin olive oil, reserved orange juice, champagne vinegar, honey, salt, and pepper until emulsified.
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7
Remove the fennel from the ice water and dry it thoroughly using a salad spinner or clean kitchen towels. Excess water will dilute the dressing.
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8
In a large mixing bowl, combine the dried fennel shavings, red onion, and halved Castelvetrano olives.
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9
Drizzle about three-quarters of the vinaigrette over the fennel mixture and toss gently with your hands or tongs to ensure every shaving is coated.
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10
Gently fold in half of the orange segments and half of the torn mint leaves, being careful not to break the delicate fruit.
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11
Transfer the salad to a chilled serving platter, mounding it slightly in the center for height.
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12
Tuck the remaining orange segments into the nooks of the salad and drizzle with the remaining vinaigrette.
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13
Garnish generously with the reserved fennel fronds, the remaining mint, and the toasted pine nuts.
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14
Finish with a final sprinkle of flaky sea salt and a pinch of Aleppo pepper for a beautiful visual and flavor pop.
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15
Serve immediately while the fennel is at its crispest.
💡 Chef's Tips
For the best texture, always use a mandoline to shave the fennel; uniform, thin slices are key to the elegance of this dish. If you find red onions too sharp, soaking them in ice water or a splash of vinegar for 10 minutes removes the sulfurous sting. Ensure your oranges are at room temperature when segmenting to release the most juice for your vinaigrette. Do not dress the salad until the moment you are ready to serve, as the salt will eventually draw moisture out of the fennel and make it limp. Substitute pine nuts with toasted pistachios or walnuts if you prefer a different nutty profile.
🍽️ Serving Suggestions
Pair this salad with grilled sea bass or branzino for a light, Mediterranean-inspired dinner. Serve alongside a rich saffron risotto to provide a bright, acidic contrast to the creamy rice. A crisp, dry white wine like a Sicilian Etna Bianco or a Vermentino complements the anise notes perfectly. Use it as a refreshing side for roasted lamb chops seasoned with rosemary and garlic. Add a few slices of creamy avocado on top for a richer, more filling lunch option.