Citrus Fennel Salad (Orange & Shaved Fennel with Arugula)

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Fennel is shaved thin to highlight its anise-scented crunch, then paired with segmented orange for juicy acidity.

Arugula contributes a peppery bite that offsets the citrus sweetness, and sliced almonds add a toasted crunch. The dressing stays minimal - olive oil and white wine vinegar - so the raw ingredients come through clearly without interference. Dressing should be added just before serving to prevent the fennel from wilting. The salad works well before rich meat or fish courses, since the citrus and fennel combination opens the palate rather than dulling it.

Ingredients

servings

IngredientAmountUnit

fennel bulb180 gg

orange2 eaea

arugula60 gg

olive oil2 tbsptbsp

white wine vinegar1 tbsptbsp

sliced almonds20 gg

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Trim any tough outer layer from the 180 g fennel bulb and cut away the firm core thinly.

Slice with the grain into 1-2 mm pieces so the texture stays crisp and the anise aroma remains clear.
2

Season

Soak the sliced fennel in cold water for 5 minutes to sharpen its crunch.

Drain it well, then shake off and blot excess water so the dressing does not turn watery when the salad is mixed.
3

Prep

Cut the top and bottom from the 2 oranges, stand them upright, and remove the peel with the white pith.

Slide the knife between the membranes to release clean segments without crushing them.
4

Prep

Wash 60g arugula in cold water and drain it thoroughly.

Dry the leaves lightly so residual water does not dilute the dressing.
5

Step

Put 2 tablespoons olive oil and 1 tablespoon white wine vinegar in a small bowl.

Whisk until the oil breaks into fine droplets, giving a light dressing that coats the fennel without weighing it down.
6

Finish

Just before serving, toss the fennel, orange segments, and arugula lightly with the dressing.

Transfer to a plate right away, then scatter 20 g sliced almonds over the top for a crisp, toasted finish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Paper-thin fennel shavings contribute a distinct anise fragrance that balances the acidity of fresh orange.
Finish cue: Whisk until the oil breaks into fine droplets, giving a light dressing that coats the fennel without weighing it down.
Avoid this: Trim any tough outer layer from the 180 g fennel bulb and cut away the firm core thinly.