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Fennel and Orange Salad
Thinly shaved fennel with blood orange, olives and a citrus dressing — fresh, elegant and simple. Soaking the shaved fennel in ice water for 15 minutes crisps it up and takes the edge off its natural bitterness before it meets the dressing.
Ingredients
Instructions
Shave fennel paper thin using a mandoline or sharp knife.
Soak in ice water 15 minutes to crisp and reduce bitterness.
Peel oranges and slice into rounds, catching any juice.
Whisk olive oil, lemon juice, honey and orange juice into dressing.
Drain and dry fennel.
Arrange fennel on a platter.
Add orange slices and olives.
Drizzle dressing over, scatter with mint and fennel fronds, season with flaky salt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
