📝 About This Recipe
This vibrant salad is a masterclass in Mediterranean simplicity, celebrating the crisp, anise-scented crunch of raw fennel against the juicy sweetness of blood and navel oranges. Traditionally served in Sicily as a palate cleanser or a bright starter, it relies on the harmony of high-quality fats and natural acidity rather than salt for its deep flavor profile. The addition of toasted pine nuts and fresh mint elevates the dish into a sophisticated, low-sodium masterpiece that tastes like a summer afternoon on the Italian coast.
🥗 Ingredients
The Produce
- 2 large Fennel bulbs (fronds reserved, stalks removed)
- 2 pieces Navel oranges (peeled and sliced into rounds)
- 2 pieces Blood oranges (peeled and sliced into rounds for color contrast)
- 1 small Shallot (very thinly sliced into rings)
- 1/4 cup Fresh Mint leaves (torn gently by hand)
The Dressing
- 1/4 cup Extra virgin olive oil (use a high-quality, cold-pressed oil)
- 2 tablespoons Fresh orange juice (reserved from the slicing process)
- 1 tablespoon White balsamic vinegar (adds sweetness without discoloring the fennel)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon zest (finely grated)
The Crunch & Garnish
- 3 tablespoons Pine nuts (lightly toasted)
- 6-8 pieces Castelvetrano olives (pitted and torn (optional, omit for ultra-low sodium))
- 2 tablespoons Pomegranate arils (for a pop of color and tartness)
👨🍳 Instructions
-
1
Begin by toasting the pine nuts in a small dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they are golden brown and fragrant. Remove immediately from the pan to stop the cooking process.
-
2
Prepare the fennel by cutting off the stalks and reserving the feathery green fronds. Slice a thin layer off the root end of each bulb.
-
3
Using a mandoline slicer or a very sharp chef's knife, shave the fennel bulbs as thinly as possible (paper-thin is the goal). Place the shaved fennel into a bowl of ice water for 10 minutes to maximize crispness and create beautiful curls.
-
4
While the fennel chills, prepare the citrus. Cut the top and bottom off the oranges. Stand them upright and use a knife to slice away the peel and white pith, following the curve of the fruit.
-
5
Slice the peeled oranges crosswise into 1/4-inch thick rounds. Do this over a small bowl to catch any escaping juices for the dressing.
-
6
In a small jar or bowl, whisk together the extra virgin olive oil, 2 tablespoons of the reserved orange juice, white balsamic vinegar, lemon zest, and freshly cracked black pepper.
-
7
Drain the fennel thoroughly and pat it very dry with a clean kitchen towel. Excess water will dilute the dressing.
-
8
In a large mixing bowl, toss the dried fennel and sliced shallots with half of the dressing, ensuring every strand is lightly coated.
-
9
On a large, shallow platter, arrange the orange rounds in an overlapping pattern, alternating the colors of the navel and blood oranges.
-
10
Mound the dressed fennel and shallots elegantly over the center of the orange slices.
-
11
Drizzle the remaining dressing over the entire platter, focusing on the oranges.
-
12
Scatter the toasted pine nuts, pomegranate arils, and torn mint leaves over the top.
-
13
Finish by garnishing with a handful of the reserved fennel fronds for a delicate, herbaceous touch.
-
14
Serve immediately while the fennel is at its peak crispness and the citrus is cool.
💡 Chef's Tips
Use a mandoline for the fennel to achieve that professional, translucent texture that absorbs the dressing better. If your oranges are very tart, add a tiny drop of honey to the dressing to balance the acidity without adding salt. Always toast your nuts right before serving; the warmth creates a beautiful aromatic contrast with the cold fruit. To keep it low-sodium, rely on the 'bite' of the shallots and the 'heat' of the black pepper to provide depth of flavor. Soaking fennel in ice water is the secret to getting those restaurant-style curls and a super-crunchy bite.
🍽️ Serving Suggestions
Pair this with grilled white fish like sea bass or cod for a light, heart-healthy dinner. Serve alongside a bowl of warm quinoa or farro to turn it into a more substantial vegetarian lunch. Accompany with a crisp, dry white wine like a Vermentino or a Sauvignon Blanc. This salad acts as a perfect refreshing side to roasted chicken seasoned with rosemary and lemon. For a brunch setting, serve it alongside soft-boiled eggs and crusty whole-grain sourdough bread.