Summer is peak citrus season, and few things are as refreshing as a bright, simple salad. Fennel and oranges create a delightful mix of crisp texture and sweet-tart flavor. If you haven’t tried combining fennel with fruit, this fennel salad with oranges is an easy summer favorite that reveals how well fennel pairs with citrus.
My first impression of fennel was its anise-like aroma, which initially reminded me of black licorice. Over time I discovered that, while fennel has that characteristic note, it becomes far more approachable when paired with other ingredients. After experimenting—first with a fennel tomato soup—I came to appreciate fennel’s versatility and now use it often in both cooked and raw dishes.
(FENNEL TOMATO SOUP)
What Is Fennel?
Fennel belongs to the parsley family, not the root-vegetable category as some might assume. You can eat the entire fennel plant: the bulb, stalks, and feathery leaves, which look similar to dill. In California and other growing regions, fennel is available year-round but shines in summer. Raw fennel retains its anise-like brightness, while cooking mellows and sweetens the bulb. In raw preparations, a bright citrus dressing highlights fennel’s crunchy texture and fresh flavor, making it ideal for salads.
How to Select Fennel at the Market
Fennel is best when fresh and should be used within a few days of purchase. Look for bulbs and tops that indicate good quality.
- Choose a bulb that feels heavy for its size.
- Avoid bulbs with brown marks or cracks.
- Stalks should be firm, similar to celery.
- Tops should be fresh and not wilted.
Fennel also offers useful nutrients, including vitamin C, iron, fiber, and potassium, making it a healthy addition to salads and side dishes.
Simple Ingredients Make This Fennel Orange Salad
This fennel salad with oranges relies on a few fresh ingredients combined with a flavorful dressing. Often the best salads depend on balanced flavors rather than complexity.
- Romaine lettuce
- Fennel (bulb, stalks, and leaves)
- Oranges
- Red onion
- Fresh mint leaves (optional)
Using the whole fennel plant adds three distinct textures from one vegetable: the crisp bulb, the firmer stalks, and the delicate fronds. The only part usually discarded is the small hard end at the base of the bulb.
Citrus Dressing Brings the Salad to Life
Fennel truly shines when paired with citrus. Orange segments add bright sweetness, and a tangy citrus dressing amplifies the flavors, cutting through the anise note and enlivening the entire salad.
Citrus Dressing for Salads
Dressing is essential to this salad. An oil-free, whole-food citrus mustard dressing keeps the salad light while adding bright acidity and a touch of sweetness. Typical dressing ingredients include:
- Fresh orange juice
- Lemon juice
- Apple cider vinegar
- Whole grain mustard
- A little maple syrup or another sweetener to balance the acid
Whisk or shake the dressing until combined and drizzle over the salad. Finish by scattering the fennel fronds over the top for color and aroma.
Additional Green Salad Ideas
- Green Bean Salad
- Mexican Chopped Salad
- Grape Salad
- Vegan Cobb Salad
- Asian Salad with Peanut Dressing
- Chopped Southwest Salad
- Asparagus Salad
- Roasted Vegetable Salad
- Spinach Strawberry Salad
- Quinoa Greek Salad with Oil-Free Dressing
📖 Recipe
Fennel Salad with Oranges
Kathy Carmichael
Pin Recipe
Equipment
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Mixing jar or small bowl for dressing
Ingredients
- 1 fennel bulb bulb, stalks and leaves used
- 1 head Romaine lettuce chopped
- 2 oranges peeled and cut into segments
- 1 red onion sliced thin
- 1/4 fresh mint leaves
Dressing
- 1 recipe Citrus Dressing for Salads
Instructions
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Trim off and discard the very bottom end of the fennel bulb.
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Remove and reserve the fennel fronds (tops) for garnish.
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Slice the bulb and stalks into bite-sized pieces.
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Chop the Romaine lettuce, thinly slice the red onion, and segment the oranges.
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Place lettuce in bowls, then add fennel pieces.
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Distribute red onion, orange segments, and fennel fronds evenly.
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Drizzle with the citrus dressing and toss gently to combine.
Notes
- Choose a firm, dense bulb with clean skin.
- Avoid split or discolored bulbs.
- Fresh stalks and fronds indicate recent harvest.
- Store fennel in the refrigerator and use soon after purchase.