Ingredients
Scale
- 2 large fennel bulbs, thinly sliced (save the green fronds)
- 3 large oranges (Navel, Blood Orange, or Cara Cara work best)
- 1/2 small red onion, very thinly sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup toasted walnuts or pine nuts (optional)
- Fresh mint or parsley for garnish
Instructions
- Prepare the Fennel: Trim the stalks and the bottom root end off the fennel bulbs. Slice the bulbs in half lengthwise. Use a mandoline or a very sharp chef’s knife to shave the fennel into paper-thin slices. Place the shaved fennel into a large mixing bowl. If you are not serving immediately, toss the fennel in a little lemon water to prevent any browning.
- Segment the Oranges: Cut the top and bottom off each orange so they sit flat on your cutting board. Use your knife to slice away the peel and the white pith, following the curve of the fruit. Slice the oranges into thin rounds or “supreme” them by cutting between the membranes to release individual segments. Work over a bowl to catch any excess juice, as you can add this to your dressing later.
- Create the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, any reserved orange juice, sea salt, and black pepper. Taste the dressing; if the oranges are very tart, you may add a tiny drizzle of honey or maple syrup to balance the acidity, though usually, the fruit provides enough sweetness.
- Combine and Garnish: Add the orange segments and sliced red onion to the bowl with the fennel. Drizzle the dressing over the ingredients and toss gently to coat everything evenly. Transfer the salad to a serving platter. Garnish with the reserved fennel fronds, fresh herbs, and toasted nuts. Serve immediately to enjoy the maximum crunch.
- Cook Time: 15 minutes