Citrusy Shaved Fennel Salad Recipe

I remember the first time I made this Citrusy Shaved Fennel Salad. It was a sweltering summer afternoon, and the thought of anything heavy or cooked was utterly unappealing. I had a beautiful bulb of fennel in the fridge, a gift from a friend’s garden, and a bowl brimming with oranges and lemons. Inspiration struck! The combination of crisp, anise-scented fennel, juicy, sweet-tart citrus, and a bright, zesty dressing turned out to be a revelation. My family, initially skeptical about a “fennel salad,” were instantly converted. The clean, vibrant flavors danced on our palates, and it felt like sunshine in a bowl. It’s since become a staple in our home, perfect as a light lunch, a refreshing side to grilled fish or chicken, or even a sophisticated starter for a dinner party. It’s one of those recipes that looks incredibly elegant but is surprisingly simple to whip up, proving that sometimes the best dishes are born from the freshest, simplest ingredients.

Ingredients

This recipe aims for a perfect balance of crunch, zest, and subtle sweetness. The amounts provided will yield a generous salad, perfect for sharing.

• For the Salad:
  • Fennel: 2 medium-large bulbs (about 1.5 lbs or 680g total), firm and fresh, fronds reserved
  • Oranges: 2 large navel or Cara Cara oranges (for segments)
  • Lemon: 1 large, for zest and juice
  • Red Onion: 1/4 medium, very thinly sliced (optional, for a pungent kick)
  • Fresh Parsley: 1/2 cup loosely packed, roughly chopped (flat-leaf preferred)
  • Fresh Mint: 1/4 cup loosely packed, roughly chopped (optional, for added freshness)
  • Pistachios or Toasted Almonds: 1/3 cup, roughly chopped (for crunch and richness)
  • Parmesan Cheese: 1/4 cup, shaved with a vegetable peeler (optional, for a salty, umami note)
• For the Citrus Vinaigrette:
  • Extra Virgin Olive Oil: 1/3 cup (good quality makes a difference)
  • Lemon Juice: From the 1 large lemon (approx. 3-4 tablespoons)
  • Orange Juice: 2 tablespoons (freshly squeezed from one of the oranges before segmenting, or use a separate orange)
  • Lemon Zest: 1 teaspoon, finely grated
  • Honey or Maple Syrup: 1-2 teaspoons (adjust to taste, balances acidity)
  • Dijon Mustard: 1 teaspoon (helps emulsify and adds a gentle tang)
  • Fine Sea Salt: 1/2 teaspoon, or to taste
  • Freshly Ground Black Pepper: 1/4 teaspoon, or to taste

Instructions

Follow these steps carefully for a perfectly textured and flavored salad. The key is thin slicing for the fennel and proper preparation of the citrus.

1. Prepare the Fennel:
   • Wash the fennel bulbs thoroughly.
   • Trim off the tough outer layer if necessary, the stalks (reserve some fronds for garnish), and the very bottom of the root end.
   • Cut each bulb in half lengthwise. Remove the tough triangular core at the base of each half using a V-shaped cut.
   • Using a mandoline slicer (highly recommended for uniform, paper-thin slices) on its thinnest setting, carefully shave the fennel halves. Alternatively, use a very sharp knife to slice as thinly as possible.
   • Optional Crisping Tip: Place the shaved fennel in a bowl of ice water for 15-20 minutes while you prepare other ingredients. This makes it extra crisp. Drain thoroughly and pat dry with paper towels or a salad spinner before use.
2. Prepare the Citrus:
   • Zest the lemon first, before juicing it. You’ll need about 1 teaspoon of zest for the dressing.
   • To segment the oranges (a technique called “supreming”):
     • Cut off the top and bottom of each orange so it can sit flat on your cutting board.
     • Using a sharp knife, carefully cut away the peel and white pith, following the curve of the orange from top to bottom. Remove all white pith.
     • Holding the peeled orange over a bowl (to catch any juice for the dressing or other uses), carefully cut between the membranes to release the segments. Let the segments fall into the bowl. Squeeze any remaining juice from the membranes into the bowl as well.
3. Prepare Other Salad Ingredients (if using):
   • If using red onion, slice it paper-thin. If its flavor is too strong, you can soak the thin slices in cold water for 10 minutes, then drain well. This mellows its pungency.
   • Roughly chop the parsley and mint.
   • Roughly chop the pistachios or almonds.
   • Shave the Parmesan cheese using a vegetable peeler.
4. Make the Citrus Vinaigrette:
   • In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice (start with 3 tablespoons, add more if needed), fresh orange juice (2 tablespoons), lemon zest, honey or maple syrup, Dijon mustard, fine sea salt, and freshly ground black pepper.
   • Taste and adjust seasoning as needed. You might want a touch more honey for sweetness, lemon juice for tartness, or salt to enhance the flavors. The dressing should be bright and well-balanced.
5. Assemble the Salad:
   • In a large mixing bowl, combine the drained and dried shaved fennel, orange segments, and thinly sliced red onion (if using).
   • Pour about two-thirds of the vinaigrette over the salad. Gently toss to coat everything evenly. Be gentle to avoid breaking up the orange segments too much.
   • Add most of the chopped parsley and mint (reserving some for garnish) and toss again.
   • Taste the salad. If needed, add more dressing until it’s dressed to your liking. Remember, fennel will release some water, so don’t overdress initially.
6. Serve:
   • Transfer the salad to a serving platter or individual plates.
   • Garnish with the reserved chopped nuts (pistachios or almonds), shaved Parmesan cheese (if using), a sprinkle of the reserved fresh herbs (parsley, mint), and a few delicate fennel fronds.
   • Serve immediately for the best texture and flavor.

Nutrition Facts

• Servings: Approximately 4-6 servings (as a side salad)
• Calories per serving (estimated): 200-280 calories.

Disclaimer: This is an estimate and can vary based on the exact size of ingredients, specific brands used, and optional additions like nuts and cheese. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients.

This salad is rich in Vitamin C (from citrus and fennel), dietary fiber (from fennel), healthy fats (from olive oil and nuts), and various antioxidants. Fennel itself is low in calories but high in nutrients like potassium, folate, and Vitamin A.

Preparation Time

Understanding the time commitment helps in planning your meal.

• Active Preparation Time: 25-35 minutes (includes fennel shaving, citrus segmenting, dressing making)
• Optional Fennel Crisping Time: 15-20 minutes (can be done concurrently with other prep)
• Total Time (excluding optional crisping): 25-35 minutes

This salad is best made fresh, but components can be prepped ahead to save time (see Additional Tips).

How to Serve

This Citrusy Shaved Fennel Salad is versatile and can be presented in various delightful ways:

• As a Light Lunch or Standalone Starter:
  • Serve a generous portion on its own, perhaps with a slice of crusty bread to soak up the delicious dressing.
  • Consider adding a protein like grilled shrimp, flaked smoked salmon, or chickpeas to make it a more substantial meal.
• As a Refreshing Side Dish:
  • Seafood Pairing: It’s a classic accompaniment to grilled or pan-seared fish like salmon, sea bass, cod, or scallops. The bright flavors cut through the richness of the fish beautifully.
  • Poultry Pairing: Serve alongside roasted chicken, grilled chicken breasts, or even turkey burgers.
  • Pork Pairing: Complements pork tenderloin or grilled pork chops.
• Part of a Meze or Antipasto Platter:
  • Arrange a smaller portion alongside olives, cured meats, cheeses, and other small bites for a Mediterranean-inspired spread.
• For Brunches:
  • Its vibrant colors and refreshing taste make it an excellent addition to a brunch menu, offering a lighter counterpoint to richer dishes like quiches or frittatas.
• Elegant Dinner Party Appetizer:
  • Serve in small, artful portions on individual plates, perhaps garnished with a single, perfectly placed fennel frond and a sprinkle of high-quality sea salt.
• Topping for Bruschetta:
  • For a creative twist, spoon a small amount onto toasted baguette slices, perhaps with a smear of goat cheese underneath.
• Presentation Matters:
  • Use a wide, shallow bowl or platter to showcase the colors and textures.
  • Always garnish just before serving to maintain freshness and visual appeal.

Additional Tips

Elevate your salad-making game with these five expert tips:

1. Mandoline Mastery (and Safety): A mandoline is truly the secret weapon for achieving paper-thin fennel slices, which is crucial for the salad’s delicate texture and ability to absorb the dressing. Always use the hand guard that comes with your mandoline. If you’re uncomfortable or don’t own one, a very sharp chef’s knife and patience will work; aim for the thinnest slices possible. A Y-shaped vegetable peeler can also be used on the flat sides of the fennel for very thin ribbons.
2. Ice Bath for Extra Crispness: Soaking the shaved fennel in a bowl of ice water for 15-30 minutes before dressing makes it exceptionally crisp and subtly mellows its anise flavor. Ensure you drain it thoroughly and pat it completely dry with a clean kitchen towel or salad spinner afterwards; excess water will dilute the dressing and make the salad soggy.
3. Make-Ahead Strategy: While the salad is best assembled just before serving, you can prep components in advance.
   • Shave the fennel and store it in an airtight container with a damp paper towel in the refrigerator for up to 24 hours (or in water, then drain well before use).
   • Segment the oranges and store them in their juice in an airtight container in the refrigerator for up to 24 hours.
   • Prepare the vinaigrette and store it in an airtight container in the refrigerator for up to 3 days. Whisk well before use as it may separate.
   • Combine everything just before serving.
4. Balancing Flavors – Taste and Adjust: Don’t be afraid to taste and adjust the dressing and the final salad. The sweetness of oranges can vary, and personal preferences for acidity differ. If it’s too tart, add a tiny bit more honey/maple syrup. If it’s not bright enough, a squeeze more lemon juice can liven it up. A pinch more salt can often bring all the flavors together.
5. Don’t Discard Fennel Fronds and Stalks: The delicate, feathery fronds of the fennel are edible and make a beautiful, flavorful garnish. Chop them up and sprinkle them over the finished salad. The tougher stalks, while not ideal for this raw salad, can be saved for making stocks, broths, or can be finely diced and sautéed for other dishes, adding a subtle anise flavor.

FAQ Section

Here are answers to some frequently asked questions about this Citrusy Shaved Fennel Salad:

Q1: I’m not a huge fan of licorice or anise flavor. Will I like this salad?
A1: Fennel’s anise flavor is significantly mellowed when it’s shaved very thinly and combined with acidic ingredients like citrus juice. The oranges add sweetness, and the olive oil dressing further balances the flavors. Many who think they dislike fennel are pleasantly surprised by it in this preparation. The optional ice water soak also helps to temper its flavor. Give it a try; you might find a new favorite!

Q2: Can I make this salad a day ahead for a party?
A2: While it’s best assembled right before serving to maintain optimal crispness and prevent sogginess, you can do most of the prep work ahead (as mentioned in Tip #3). Shave the fennel, supreme the oranges, and make the dressing separately. Store them correctly, and then toss everything together just before your guests arrive. If you must assemble it a bit earlier, dress it very lightly and add more dressing just before serving. Nuts and cheese should always be added at the very last minute.

Q3: What other types of citrus can I use in this salad?
A3: This salad is wonderfully adaptable to various citrus fruits! Blood oranges would add a stunning color and a slightly berry-like flavor. Grapefruit (pink or white) would offer a more bitter-tart counterpoint, which can be lovely. Pomelos, with their large, firm segments, are also a great choice. You could even use a mix of different citrus fruits for a more complex flavor profile. Just ensure you remove the pith and membranes for the best texture.

Q4: What’s the best way to shave fennel if I don’t have a mandoline?
A4: While a mandoline is ideal for uniformity and thinness, you can still achieve good results without one. Use your sharpest chef’s knife. After halving and coring the fennel, place it cut-side down on your cutting board for stability. Slice it as thinly as you possibly can, working slowly and carefully. Another option for parts of the bulb is a Y-shaped vegetable peeler, which can create thin ribbons, especially along the flatter surfaces of the fennel.

Q5: How should I store any leftovers?
A5: Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 1-2 days. However, be aware that the fennel will soften over time, and the salad won’t be as crisp as when freshly made. The flavors will continue to meld, which some people enjoy. If possible, store any undressed components (fennel, citrus, dressing) separately and combine them for future servings for the best result. If you’ve added nuts, they will likely lose their crunch.

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