The sweet oranges go perfectly with the crunch of the fennel and the punchy flavour of the capers. It’s the perfect combo! This orange fennel salad pairs perfectly with Harissa Roast Chicken or Miso Butter Salmon. Or pair with richer meats like slow cooked lamb shoulder. The vinaigrette is made from white wine vinegar, which complements lamb so well.
Ingredients Notes & Substitutions
You need just a handful of simple ingredients to make this beautiful fennel orange salad. I’ve listed everything that you need below as well as any possible substitutions and ingredient notes.
- fennel bulb – this recipe uses the whole bulb, including the fennel fronds (to garnish), which look similar to dill and have a subtle aniseed flavour. Fennel bulbs come in varying sizes but you will need about 400 grams. You can use other fresh herbs in place of the fennel fronds if you want to add in a different flavour. Parsley or dill would work well.
- oranges – the oranges are peeled and then cut into nice thick slices. I have used navel oranges but you could use your preferred type of orange like blood orange or cara cara orange. Or if you’re wanting to add some bitterness, you can swap the orange for grapefruit or do a mix of both orange and grapefruit.
- capers – I love adding capers to add pops of flavour that compliments the citrus beautifully.
- French shallot – the French shallot can be swapped for red onion if need be.
- white wine vinegar – I really love white wine vinegar in this dressing but you can swap it for lemon juice or apple cider vinegar if need be.
- olive oil – I always recommend using quality cold pressed extra virgin olive oil as it is much higher in antioxidants and nutrients than the more processed oils.
- honey – to make this recipe vegan, swap honey for pure maple syrup.
- sea salt flakes
How to Make Orange & Fennel Salad
To prepare the orange slices, use a sharp knife to slice each end off the orange. Stand the orange up on the cutting board and slice down each side to remove the skin and the bitter white pith. Discard of the peel. You can cut the orange into segments but I prefer to cut the flesh into slices. Repeat this with the remaining oranges.
To prepare the fennel, use a sharp knife to cut off the top stalks and the bottom core. Stand up on the board and cut into thin slices lengthways. Add the fennel slices to a large bowl.
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Make the dressing by adding the finely sliced shallot, white wine vinegar, honey and olive oil to a jar. Firmly fix the lid on the jar and shake vigorously. Season with sea salt to taste.
Drizzle half of the dressing over the fennel and toss to combine. Arrange the orange slices, fennel, capers and fennel fronds on a serving platter and then drizzle with the remaining dressing. Season with cracked black pepper if desired. Serve cold.
What to serve with Orange and Fennel Salad
Serve alongside other sides and your favourite protein for a delicious yet show-stopping spread.
Orange and Fennel Salad
Equipment
- Chopping Board
- Sharp knife
- Glass jar
- Serving platter
Ingredients
- 4 navel oranges, peeled and cut into rounds
- 2 bulbs fennel
- 2 tablespoons capers
Dressing
- 30 ml white wine vinegar
- 30 ml extra virgin olive oil
- 1 teaspoon honey
- 1 French shallot, finely diced
Instructions
- To prepare the fennel, remove the top stalks, reserving the leaves, and slice off the core at the bottom. Thinly slice the fennel lengthways using a knife or mandolin. Add the thinly sliced fennel to a medium bowl.
- To make the dressing add the vinegar, olive oil, honey and diced shallot into a small jar. Season with salt and pepper, firmly fix the lid on and shake vigorously to combine. Taste and season with more salt as needed.
- Drizzle the fennel with half of the dressing and toss to combine.
- Arrange the orange slices, dressed shaved fennel, fennel leaves and capers on a large serving platter.
- Drizzle the remaining dressing over the salad and serve cold.
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