Whilst in Italy, I found out that fennel and orange salad is an Italian salad. I mean I don’t know if they can truly claim this flavour combo but its is definitely a popular salad.
I made this salad whilst staying in Rome. When visiting the Trionfale market the oranges and fennel looked popular and seemed like a no brainer, even though I am by no means a ‘salad man’ this one is up my alley.
Fennel and Orange Salad Recipe
(2 serves as a light meal or as side salad)
- 1 Fennel Bulb
- 2 Oranges (video shows only 1 but would be better with double the orange!)
- Olive oil to dress
- Salt and Pepper to taste
- Trim the ends off the fennel. Keep the fronds for the end to garnish
- Remove the firmer outer layer(s)
- Slice very fine by hand or with a mandolin
- Segment the oranges. Keep the membrane
- Add the orange segments and the fennel to a large bowl
- Squeeze all the juice from the membrane into the bowl
- Add a drizzle of olive oil, and season with salt and pepper to taste
- Add the fennel fronds
Simple, yes but still tasty and a quality no cooking required recipe, great for a refreshing light lunch or a side salad. If you have never had fennel raw before this is a great salad to taste what it’s all about. I don’t eat much fennel but every time I do I ask myself the same question. Why don’t I eat more fennel?! This is one of those recipes that fits all the catagories, quick and easy, no cook and was inspired by my time in Rome, and Italy.