Tangy oranges and sweet, aniseed infused fennel are the perfect paring! Soft and juicy, meets super-crunch in this classic, simple and utterly delicious Italian offering – the taste of summer in every mouthful!
Combine the sliced fennel, oranges, onion, dill and mint in a large bowl.
Whisk together lemon juice, olive oil then pour over the salad. Season with a little salt & pepper.
Toss gently to combine and you're done.
Notes
Preparing the salad
To prepare the fennel - Remove the green stems and discard (or keep for stock/broth), then remove any grubby outer parts (or wash them thoroughly). Cut the fennel in half from top to bottom. Make an upside down V shape to cut out the tough centre root part and discard. Now cut into thin slices.
To prepare the oranges - I like to segment mine, so using a paring knife, cut off the skin and then carefully cut out each segment between the skin. Alternatively, you can just cut off the skin and cut the orange into slices or chunks.
Slice the onion and chop the herbs then combine everything together with the dressing and serve.
Suggestions & Storage
Serving - I love to pair this fennel salad with fish - it also marries real well with pork. I'll bbq a juicy chop and serve with a big bowl of salad potatoes and it's pretty much as close to perfection as it gets.
Make an orange an apple - For a truly delicious version, try my Fennel & Apple salad too. A triumph!
Mix up the herbs - Using different herbs can enhance the flavour in many ways. Try fresh tarragon (another anise note), parsley, basil or oregano. They all work splendidly.
Storage Fridge - This salad will only live a day in the fridge before losing some of its magic. This salad is best enjoyed right away. It's not suitable for freezing.