Citrus Fennel Salad (Orange & Shaved Fennel with Arugula)
Quick answer
Fennel is shaved thin to highlight its anise-scented crunch, then paired with segmented orange for juicy acidity.
What makes this special
- Paper-thin fennel shavings contribute a distinct anise fragrance that balances the acidity of fresh orange.
- Paper-thin fennel shavings carry a distinct anise fragrance
- Whole orange segments release juice that acts as part of the dressing
Key ingredients
Core cooking flow
- 1 Trim any tough outer layer from the 180 g fennel bulb and cut away the firm core thinly.
- 2 Soak the sliced fennel in cold water for 5 minutes to sharpen its crunch.
- 3 Cut the top and bottom from the 2 oranges, stand them upright, and remove the peel with the white pith.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Prep
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.
- 4Prep
Wash the 60 g arugula in cold water and drain it thoroughly in a colander or spinner.
If water clings to the leaves, the peppery flavor will taste flat, so dry them gently before mixing.
- 5Step
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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