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Easy Fennel and Orange Salad with juicy oranges and crisp fennel served as a light Italian side dish.

Easy Fennel and Orange Salad — Italian Light Side

A fresh and vibrant salad featuring crisp fennel and juicy oranges, perfect as a light side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large fennel bulb or 2 small, thinly sliced
  • 2-3 oranges navel or cara cara are great
  • 2 tablespoons extra virgin olive oil use good quality for better flavor
  • 1 tablespoon fresh lemon juice optional, but recommended for extra zing
  • Salt and black pepper to taste
  • Optional toppings a small handful of shaved Parmesan, chopped parsley, or a few olives

Method
 

Preparation
  1. Trim the fennel. Cut off the fronds and the very bottom of the bulb. If the outer layer looks tough, peel it off. Slice the fennel as thin as you can.
  2. Prep the oranges by either 'supreming' them (cutting off the peel and pith, then slicing out the segments) or simply peeling and slicing into rounds.
Assembly
  1. Add the sliced fennel and oranges to a bowl or platter. Drizzle with olive oil. Add lemon juice if desired. Sprinkle with salt and pepper.
  2. Toss gently to coat the ingredients without smashing them.
Serve
  1. Taste and adjust seasoning with more salt, oil, or pepper as needed. Let it sit for 10 minutes before serving for enhanced flavors.

Notes

Slice the fennel very thin for best results. Chill ingredients for extra refreshment. Avoid salting too early to maintain crispness. This salad is forgiving; you can substitute ingredients as needed, such as using blood oranges or adding nuts for crunch.