Easy Healthy Citrus & Fennel Salad with Olive Oil Vinaigrette

Citrus & Fennel Salad with Olive Oil Vinaigrette: A Bright Taste of Sunshine and Comfort

Can a simple salad truly transform a dreary winter day into a burst of sunshine, or elevate an everyday meal into a memorable culinary journey? It feels like a grand promise for humble greens and fruit, doesn’t it? Yet, I’m here to tell you that this Citrus & Fennel Salad with Olive Oil Vinaigrette does just that, weaving together a tapestry of vibrant flavors and delicate textures that speak directly to the heart. For me, it’s a dish that bridges the quiet hum of my Minneapolis kitchen with the bustling markets of my Eastern European grandparents, a reflection of how something truly simple can be profoundly satisfying. This isn’t just a recipe; it’s an invitation to find joy in the everyday, to embrace the resilience of the home cook, and to remember that sometimes, the most profound flavors come from the freshest, most unadorned ingredients.

I remember my grandmother, Babushka Lena, meticulous with her knife, slicing vegetables so thinly they seemed to whisper. She’d say, “Katya, every cut is a caress, a way of showing respect to what the earth gives us.” And when I prepare this Citrus Fennel Salad, I channel her spirit. The delicate, almost translucent slices of fennel, the juicy segments of various citrus fruits – it’s an art form, really, a dance of flavors and colors that brightens any table, any mood. It’s particularly wonderful during those long Midwestern winters, when the world outside is shades of white and gray, and inside, we crave something bright, something alive. This salad becomes our indoor garden, a fresh, zesty reminder of warmer days to come, or simply a celebration of the season’s bounty. The aromatic whisper of fennel meeting the sweet tang of citrus, all brought together with a nuanced Olive Oil Vinaigrette, truly makes this dish a revelation. It’s proof that humble ingredients, handled with care and intention, can deliver extraordinary comfort and a surprisingly elegant meal.

Why You’ll Love This Citrus & Fennel Salad with Olive Oil Vinaigrette

There’s a special kind of magic that happens when you combine truly fresh ingredients into something greater than the sum of its parts. This Citrus Fennel Salad is that kind of magic, a vibrant symphony of flavors and textures that will undoubtedly become a staple in your kitchen. Here’s why it has captured my heart, and why I believe it will capture yours too:

• A Burst of Sunshine on Your Plate: Especially during the colder months, when fresh, local produce can feel like a distant memory, the bright, zesty colors of this Winter Citrus Salad are an instant mood booster. The mix of oranges, grapefruits, and tangerines not only pleases the eye but truly invigorates the palate, making it a perfect antidote to winter blues.
• Deceptively Simple, Elegantly Impressive: While the presentation of this salad is quite stunning, suggesting a high level of culinary skill, the actual preparation is surprisingly straightforward. Slicing the fennel and segmenting the citrus are the most “challenging” parts, and with a little practice, you’ll be a pro. It’s ideal for a quick weeknight meal but also sophisticated enough to grace a holiday table.
• A Perfect Balance of Flavors: The crisp, subtle anise flavor of thinly sliced fennel is the perfect counterpoint to the sweet and tart notes of the citrus. This unique combination creates a refreshing and utterly addictive taste profile that will keep you coming back for more. It’s truly a Fennel Orange Salad experience unlike any other.
• Healthy & Wholesome: Packed with vitamins, antioxidants, and healthy fats from the Olive Oil Vinaigrette, this salad is as good for you as it tastes. It’s a fantastic way to incorporate more vibrant fruits and vegetables into your diet, making it a Healthy Fennel Citrus Salad option for any meal.
• Versatile & Adaptable: This salad is a chameleon! Want to add some protein? Toss in grilled shrimp for a Citrus Fennel Salad with Shrimp. Craving a creamy texture? Add Fennel Avocado Citrus Salad components. It’s easily adapted to accommodate various dietary preferences, including being a delightful Vegan Citrus Fennel Salad.
• Effortless & Quick: From start to finish, you can have this beautiful salad on your table in under 20 minutes. It’s perfect for those busy evenings when you need a nutritious, delicious meal without spending hours in the kitchen. The Fennel Salad Recipe is designed for maximum flavor with minimal fuss.

Ingredients for Citrus & Fennel Salad with Olive Oil Vinaigrette

Gathering your ingredients is like setting the stage for a tiny culinary drama; each one has its part to play. Here’s what you’ll need for this radiant Citrus & Fennel Salad with Olive Oil Vinaigrette.

For the Salad:

• 1 large fennel bulb, thinly sliced (reserve some fronds for garnish)
• 2 large oranges (such as Navel or Cara Cara), supremed
• 1 large grapefruit (red or pink), supremed
• 1-2 tangerines or mandarins, supremed (optional, for extra sweetness and color)
• 1/4 cup finely chopped red onion (optional, for a subtle bite)
• 1/4 cup fresh parsley or mint leaves, roughly chopped (for a burst of freshness; consider a Fennel Citrus Salad with Mint variation)
• A pinch of flaky sea salt and freshly ground black pepper

Substitutions & Additions:

• Citrus: Feel free to mix and match. Blood oranges add a dramatic color, while Meyer lemons can offer a sweeter, less assertive lemon flavor. For a simple Citrus Salad Recipe, just use oranges.
• Fennel: If you’re not a huge fan of the strong anise flavor raw, you can lightly blanch the fennel slices for 30 seconds in boiling water, then immediately plunge into ice water to crisp, though I love the crunch of it raw.
• Herbs: Dill or tarragon can also be lovely alternatives to parsley or mint.
• Crunch: Toasted pistachios, pine nuts, or even candied walnuts can add a delightful textural contrast.
• Creaminess: Slices of fresh avocado can transform this into a luscious Fennel Avocado Citrus Salad.
• Protein: For a more substantial meal, add grilled chicken, canned chickpeas (for a Vegan Fennel Salad option), or flake in some smoked trout.
• Cheese: Crumbled feta, goat cheese, or shaved Parmesan can add a savory, tangy element.

For the Olive Oil Vinaigrette:

• 1/4 cup good quality extra virgin olive oil
• 2 tablespoons fresh lemon juice (or lime juice, for a sharper tang)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (adjust to taste, for balancing sweetness)
• 1 small garlic clove, minced (optional, for a subtle punch)
• Salt and freshly ground black pepper to taste

Vinaigrette Substitutions:

• Acidity: Rice vinegar or white wine vinegar can be used in place of lemon juice for a different tart profile.
• Sweetener: Agave nectar or a tiny pinch of sugar can substitute honey or maple syrup.
• Herbs: A touch of finely chopped fennel fronds or fresh dill can be beautiful in the vinaigrette itself, amplifying the fennel notes.

How to Make Citrus & Fennel Salad with Olive Oil Vinaigrette

Step-by-Step Instructions

Cooking, for me, is a rhythm, a dance between intention and intuition. Each step in creating this Citrus & Fennel Salad with Olive Oil Vinaigrette is like a small act of love, a connection to the ingredients and to the people I’m feeding. Read through these instructions gently, let them guide you, and remember, that the kitchen is a place for joy, not stress.

1. Prepare Your Fennel (The Heart of the Salad):

   • Begin by taking your beautiful, crisp fennel bulb. First, carefully trim off the long, feathery fronds from the top – don’t discard them! These are golden treasures for garnish later.
   • Next, slice off the very bottom root end, just enough to remove the tough core but keeping the bulb intact.
   • Now, and this is where a mandoline slicer truly shines (or a very sharp knife and a steady hand), thinly slice the fennel into paper-thin rounds. We’re aiming for translucent, delicate pieces that will practically melt in your mouth, offering just a whisper of that lovely anise flavor without being overpowering. If your slices are too thick, the texture will be too assertive. Place these delicate fennel slices into a large mixing bowl.

2. Segment Your Citrus (A Burst of Jewel-Toned Sunshine):

   • This step is called “supreming” and it sounds fancy, but it’s really just freeing the juicy segments from their bitter membranes. Take one of your oranges (or grapefruit, or tangerine).
   • Using a sharp paring knife, carefully cut off the top and bottom, exposing the fruit flesh.
   • Next, stand the fruit upright and follow its natural curve, slicing downwards to remove the peel and all of the white pith. You want to see only the bright, colorful flesh.
   • Once peeled, hold the fruit over a bowl (to catch all those precious juices!) and carefully slice along either side of each membrane, releasing the individual citrus segments. Let these jewel-like segments fall into the bowl. Repeat with all your oranges, grapefruit, and optional tangerines.
   • Squeeze any remaining juice from the membranes directly into the bowl with the segments – this juice will form part of our vinaigrette base!

3. Whip Up the Olive Oil Vinaigrette (The Harmonizer):

   • In a small bowl or a Mason jar, combine your good quality extra virgin olive oil, fresh lemon juice (remember those citrus juices you reserved? Add some here!), Dijon mustard, honey or maple syrup, and minced garlic (if using).
   • Season with a pinch of salt and a generous grind of fresh black pepper.
   • Now, whisk vigorously until the vinaigrette is beautifully emulsified – it should look slightly creamy and not separated. If using a jar, simply put on the lid and shake, shake, shake! Taste and adjust the seasoning. Does it need a bit more tang? A touch more sweetness? A whisper more salt? Trust your palate. This is a crucial part of the Fennel Salad Dressing.

4. Assemble and Toss (Bringing It All Together):

   • Add your beautiful citrus segments (and their collected juices) to the bowl with the thinly sliced fennel.
   • If using, sprinkle in the finely chopped red onion and the fresh parsley or mint leaves.
   • Pour about two-thirds of your freshly made Olive Oil Vinaigrette over the salad ingredients.
   • Gently toss everything together. Use your hands if you feel comfortable – it’s a wonderful, tactile way to ensure every piece is lightly coated. Don’t be afraid! We’re aiming for a gentle caress, not a wrestling match.

5. Rest and Serve (The Grand Finale):

   • Let the salad sit for 5-10 minutes. This allows the flavors to meld and the fennel to slightly soften from the vinaigrette, mellowing its assertive edge just a touch.
   • Before serving, give it one final, gentle toss. Taste again. Does it need a little more vinaigrette? Another sprinkle of flaky sea salt to really make those citrus flavors pop? Maybe a fresh grind of pepper?
   • Garnish with those reserved feathery fennel fronds and perhaps a few extra sprigs of mint or parsley. This Citrus & Fennel Salad with Olive Oil Vinaigrette is best served immediately, when the fennel is still crisp and the citrus is at its brightest.

Pro Tips & Variations

Over the years, cooking has taught me that a recipe is a starting point, a melody to be interpreted. This Citrus & Fennel Salad with Olive Oil Vinaigrette is wonderfully adaptable, a canvas for your own kitchen creativity. Here are some of my favorite ways to play with it:

• The Art of the Thin Slice: I cannot overstate the importance of thinly sliced fennel. If you don’t own a mandoline, invest in one that has a safety guard; it’s a game-changer for achieving those whisper-thin slices without risking your fingertips. Alternatively, a very sharp chef’s knife and patient, even strokes will do the trick. The goal is transparency, so the fennel integrates beautifully rather than dominating.
• Don’t Waste That Juice! As you supreme your citrus for this Citrus Fennel Salad, make sure to catch all those delicious juices. They are a crucial component of the Olive Oil Vinaigrette, adding depth and a natural sweetness that balances the acidity. This commitment to utilizing every part echoes my grandmother’s philosophy of respect for ingredients.
• Toast Your Nuts (If Using): If you’re adding toasted nuts (like almonds, pistachios, or walnuts) for crunch, make sure to toast them gently in a dry pan until fragrant. This simple step vastly improves their flavor and aroma, adding another layer of complexity to your Fennel Salad Recipe.
• Embrace the Mediterranean: For a truly Mediterranean Fennel Salad, add pitted Kalamata olives and a sprinkle of crumbled feta cheese. The brininess of the olives and the salty creaminess of the feta perfectly complement the bright citrus and sharp fennel.
• A Touch of Heat: If you appreciate a little kick, a tiny pinch of red pepper flakes in the Fennel Salad Dressing can awaken the palate in a delightful way. It’s a subtle warmth that plays beautifully with the cool freshness of the salad. For those who enjoy a fuller flavor, a touch of a high-quality balsamic glaze drizzled over the top just before serving can add a lovely sweet-tart note.

Variations to Explore:

• Fennel Avocado Citrus Salad: Add thin slices or cubes of ripe avocado just before serving. The creamy richness of the avocado is a dream with the bright citrus and crisp fennel.
• Fennel Citrus Salad with Mint: While parsley is lovely, fresh mint adds an incredible, bright, cooling dimension to this salad. Chop it roughly and mix it in.
• Citrus Fennel Salad with Shrimp: For a heartier meal, quickly sauté or grill some shrimp and let them cool slightly before adding them to the salad. They soak up the vinaigrette beautifully.
• Vegan Citrus Fennel Salad: This recipe is naturally vegan with the exception of honey in the dressing; simply swap for maple syrup, agave, or omit the sweetener altogether.
• Fennel Grapefruit Salad with a Twist: While the recipe calls for various citruses, focusing more on grapefruit can give you a wonderfully tart and slightly bitter profile, which is incredibly refreshing. You might want to increase the honey in the dressing slightly to balance it.
• Detox Fennel Citrus Salad: This salad, due to its fresh and wholesome ingredients, naturally aligns with detoxification principles. To enhance this, consider adding a sprinkle of hemp seeds for extra omega-3s and plant-based protein.
• Low-Calorie Fennel Salad: For those mindful of calorie intake, this salad is already wonderfully light. Ensure to use a good quality, flavorful olive oil, but measure it carefully for the vinaigrette.

Serving Suggestions

A dish isn’t just about what’s in the bowl; it’s about the company it keeps, the conversation it inspires. This Citrus & Fennel Salad with Olive Oil Vinaigrette is remarkably versatile, playing well with so many other flavors. It’s truly more than just a Fennel Salad Recipe; it’s a cornerstone for a delightful meal.

• Grilled or Roasted Proteins: The bright, refreshing flavors of this Citrus Fennel Salad cut through the richness of grilled meats and fish beautifully. Consider serving it alongside simple grilled chicken, pan-seared salmon, or even delicate white fish like cod or halibut. The vinaigrette acts as a natural palate cleanser.
• Roasted Vegetables: It pairs wonderfully with earthy roasted root vegetables. Imagine it alongside crispy roasted Brussels sprouts , sweet potatoes, or carrots. The contrast in temperatures and textures is divine.
• Soups and Sandwiches: For a lighter lunch, this salad is a spectacular accompaniment to a warm bowl of creamy tomato soup or a hearty lentil soup. It also brightens up any sandwich or wrap, adding a fresh, zesty crunch.
• Holiday Tables and Feasts: Don’t relegate this gem to just everyday meals! Its vibrant colors and sophisticated flavors make it a showstopper on any holiday table. It’s a wonderful counterpoint to richer holiday fare like roasted turkey or ham, offering a much-needed freshness.
• As a Light Appetizer: Serve smaller portions of this Fennel Orange Salad on individual plates as a refreshing starter. The visual appeal alone will whet your guests’ appetites.
• Grain Bowls: For a more substantial, yet still light, meal, add a generous scoop of cooked quinoa, couscous, or farro to the base of your bowl before topping with the salad. This transforms it into a complete and satisfying meal.

Storage & Reheating

While this Citrus & Fennel Salad with Olive Oil Vinaigrette is truly at its peak when enjoyed fresh, sometimes we have leftovers, or we want to prepare components ahead of time. Here’s how to best manage it:

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Be aware that the fennel will soften considerably after the first day, and the citrus might release more juice, making the salad a bit wetter. For optimal freshness, it’s best to store the dressed salad for no more than 24 hours.
• Prepping Ahead (Best Method): To maintain the crispness of the fennel and the vibrancy of the citrus, I highly recommend preparing the components separately if making ahead.
  • Slice the fennel and store it in an airtight container or a zip-top bag in the refrigerator for up to 3 days. You can even submerge it in some ice water to keep it extra crisp, then drain thoroughly before assembling.
  • Supreme the citrus and store it in a separate airtight container in the refrigerator for up to 2 days. Keep any reserved juices for the dressing.
  • Prepare the Olive Oil Vinaigrette and store it in a sealed jar in the refrigerator for up to 5 days.
  • When you’re ready to serve, simply combine all the prepped elements, toss with the vinaigrette, and enjoy! This way, your Citrus Fennel Salad will taste as fresh as if you just made it.
• Reheating: This salad is not suitable for reheating. Its delicate ingredients will wilt and become unappetizing with heat. It’s meant to be enjoyed cold or at room temperature.

FAQ about Citrus & Fennel Salad with Olive Oil Vinaigrette

When I share a recipe, I always imagine you, dear reader, in your own kitchen, perhaps with a question bubbling up. Here are some commonly asked questions about this Citrus & Fennel Salad with Olive Oil Vinaigrette, and my heartfelt answers:

Q: Can I really use any type of citrus for this salad?
A: Absolutely! That’s the beauty of this Citrus Fennel Salad. Oranges, grapefruit, tangerines, mandarins, even blood oranges for a dramatic flair. Meyer lemons can also be lovely, offering a sweeter, milder lemon flavor. Feel free to mix and match according to what looks freshest and most appealing at your market. Each variety brings its own subtle nuance to the party, making every iteration a unique Fennel Orange Salad experience.

Q: The anise flavor of fennel can be strong. Is there a way to mellow it out?
A: You’re right, raw fennel can have a pronounced anise note. The key to mellowing it for this Fennel Salad Recipe is to slice it very thinly. Paper-thin slices allow the flavor to be subtle and refreshing rather than overwhelming. Another trick is to let the dressed salad sit for 5-10 minutes before serving; the acidity in the Olive Oil Vinaigrette will begin to “cook” and soften the fennel just enough to temper its intensity. If you are very sensitive, you could even briefly blanch the thin slices in boiling water for 30 seconds, then immediately plunge them into ice water before draining thoroughly.

Q: What kind of olive oil should I use for the vinaigrette?
A: Since olive oil is a star ingredient here, especially in the Olive Oil Vinaigrette, I highly recommend using a good quality extra virgin olive oil. Look for one that you enjoy the taste of on its own — fresh, fruity, maybe a little peppery. It truly makes a difference in the overall flavor profile of your Fennel Salad Dressing.

Q: Can I add extra vegetables to this salad?
A: Of course! This salad is wonderfully forgiving and adaptable. Thinly sliced radishes can add another layer of peppery crunch, while a handful of peppery arugula or delicate baby spinach could make it a more substantial green salad. Slices of cucumber can add a cool, watery crunch. Just be mindful not to overcrowd the salad; the focus should still be on the citrus and fennel. A few marinated artichoke hearts could also be a delicious addition for a more Mediterranean Fennel Salad.

Q: Is this salad kid-friendly?
A: It depends on your child’s palate! My own children are sometimes wary of the anise flavor of fennel. If yours are particular, you might try slicing the fennel extra-thin, or even separating a small portion for them and omitting the fennel altogether, focusing on a colorful Citrus Salad Recipe with the sweet oranges. Often, with repeated gentle exposure (and a fun story about the star-shaped fennel!), they come around. It can also help to add other appealing elements like creamy avocado or toasted pecans.

Final Thoughts on Citrus & Fennel Salad with Olive Oil Vinaigrette

As the last sliver of bright orange disappears from the bowl, and the crisp, aromatic whisper of fennel lingers gently on the palate, I find myself reflecting on the humble alchemy of truly good food. This Citrus & Fennel Salad with Olive Oil Vinaigrette isn’t just a recipe I’ve shared; it’s a piece of my kitchen, a taste of the stories that simmer within its walls. It reminds me of those long conversations around my grandmother’s table, of the quiet joy in watching my children discover new flavors, and of the simple, undeniable truth that often, the most extraordinary meals come from the most ordinary ingredients, handled with care and love.

This Citrus Fennel Salad is a testament to the power of fresh, vibrant produce to lift spirits, to rejuvenate, and to connect us to the rhythm of the seasons. It’s wonderfully adaptable, inviting you to put your own stamp on it, to make it yours. So, whether you’re battling the winter blues, seeking a refreshing side for a weeknight supper, or simply craving something genuinely good for your soul, I hope this Fennel Salad Recipe becomes a cherished part of your culinary repertoire. It’s more than just a meal; it’s an emotional journey, a reminder that every kitchen holds a memory worth creating, and every meal tells a story.

I absolutely adore hearing from you! Please, if you make this Citrus & Fennel Salad with Olive Oil Vinaigrette, come back and leave a comment below. Tell me how it brightened your day, what variations you tried, or what memories it stirred for you. Your stories are the spice of life for me. If you loved this recipe, please consider leaving a star rating. And don’t forget to save this recipe on Pinterest for later! Just click the “Save” button below the photo. You can also subscribe to MisterRecipes.com for more heartfelt recipes and stories from my kitchen to yours. Thank you for inviting me into your cooking journey.

Citrus & Fennel Salad with Olive Oil Vinaigrette

A bright, refreshing salad combining the aromatic anise of fennel with the zesty brightness of citrus fruits, dressed with a simple olive oil vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Mediterranean

Servings 6 servings

Calories 180 kcal

Equipment

• Mandoline Slicer
• sharp knife,
• Mixing bowl
• Small Bowl or Jar

Ingredients

  

For the Salad

• 1 large fennel bulb thinly sliced (reserve some fronds for garnish)
• 2 large oranges (such as Navel or Cara Cara), supremed
• 1 large grapefruit (red or pink), supremed
• 1/4 cup red onion finely chopped (optional, for a subtle bite)
• 1/4 cup fresh parsley or mint leaves roughly chopped (for a burst of freshness)
• flaky sea salt
• freshly ground black pepper

For the Olive Oil Vinaigrette

• 1/4 cup extra virgin olive oil good quality
• 2 tablespoons fresh lemon juice (or lime juice, for a sharper tang)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (adjust to taste, for balancing sweetness)
• 1 small garlic clove minced (optional, for a subtle punch)

Instructions

 

• Prepare Your Fennel (The Heart of the Salad): Begin by taking your beautiful, crisp fennel bulb. First, carefully trim off the long, feathery fronds from the top – don’t discard them! These are golden treasures for garnish later.

  Next, slice off the very bottom root end, just enough to remove the tough core but keeping the bulb intact.

  Now, and this is where a mandoline slicer truly shines (or a very sharp knife and a steady hand), thinly slice the fennel into paper-thin rounds. We’re aiming for translucent, delicate pieces that will practically melt in your mouth, offering just a whisper of that lovely anise flavor without being overpowering. If your slices are too thick, the texture will be too assertive. Place these delicate fennel slices into a large mixing bowl.
• Segment Your Citrus (A Burst of Jewel-Toned Sunshine): This step is called "supreming" and it sounds fancy, but it’s really just freeing the juicy segments from their bitter membranes. Take one of your oranges (or grapefruit, or tangerine).

  Using a sharp paring knife, carefully cut off the top and bottom, exposing the fruit flesh.

  Next, stand the fruit upright and follow its natural curve, slicing downwards to remove the peel and all of the white pith. You want to see only the bright, colorful flesh.

  Once peeled, hold the fruit over a bowl (to catch all those precious juices!) and carefully slice along either side of each membrane, releasing the individual citrus segments. Let these jewel-like segments fall into the bowl. Repeat with all your oranges, grapefruit, and optional tangerines.

  Squeeze any remaining juice from the membranes directly into the bowl with the segments – this juice will form part of our vinaigrette base!
• Whip Up the Olive Oil Vinaigrette (The Harmonizer): In a small bowl or a Mason jar, combine your good quality extra virgin olive oil, fresh lemon juice (remember those citrus juices you reserved? Add some here!), Dijon mustard, honey or maple syrup, and minced garlic (if using).

  Season with a pinch of salt and a generous grind of fresh black pepper.

  Now, whisk vigorously until the vinaigrette is beautifully emulsified – it should look slightly creamy and not separated. If using a jar, simply put on the lid and shake, shake, shake! Taste and adjust the seasoning. Does it need a bit more tang? A touch more sweetness? A whisper more salt? Trust your palate. This is a crucial part of the Fennel Salad Dressing.
• Assemble and Toss (Bringing It All Together): Add your beautiful citrus segments (and their collected juices) to the bowl with the thinly sliced fennel.

  If using, sprinkle in the finely chopped red onion and the fresh parsley or mint leaves.

  Pour about two-thirds of your freshly made Olive Oil Vinaigrette over the salad ingredients.

  Gently toss everything together. Use your hands if you feel comfortable – it’s a wonderful, tactile way to ensure every piece is lightly coated. Don’t be afraid! We’re aiming for a gentle caress, not a wrestling match.
• Rest and Serve (The Grand Finale): Let the salad sit for 5-10 minutes. This allows the flavors to meld and the fennel to slightly soften from the vinaigrette, mellowing its assertive edge just a touch.

  Before serving, give it one final, gentle toss. Taste again. Does it need a little more vinaigrette? Another sprinkle of flaky sea salt to really make those citrus flavors pop? Maybe a fresh grind of pepper?

  Garnish with those reserved feathery fennel fronds and perhaps a few extra sprigs of mint or parsley.

Notes

For best results, allow the salad to rest for 5-10 minutes after tossing with dressing to let the flavors meld.

Keyword Gluten-Free, Healthy, Vegetarian