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.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

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)

Equipment

Mandoline Slicer
sharp knife,
Mixing bowl
Small Bowl or Jar

Method

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.

Nutrition

Calories: 180kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 1.5gSodium: 100mgPotassium: 200mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 70mgCalcium: 15mgIron: 0.5mg

Notes

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

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