Fennel Salad with Orange & Mint
I wasn’t always a fan of fennel — I tended to avoid it. That changed after a class at Leith’s Cookery School where I prepared this Fennel Salad with Orange & Mint. It’s a bright, elegant salad that’s become a favourite side for lunch.
This salad combines crisp fennel with juicy orange segments, sliced olives, toasted almonds and fresh mint, all tossed in a simple olive oil, lemon and honey dressing. It’s easy to make, full of flavour and very pretty on the plate.
Although this recipe is adapted slightly, credit goes to Leith’s Cookery School for the original idea.
So what is fennel?
Fennel is a hardy perennial herb in the carrot family, with feathery leaves and yellow flowers. Native to the Mediterranean coastline, it has spread to many regions with dry, coastal soils.
Raw fennel has a mild anise or licorice note that can be softened or sweetened by cooking. In this salad the fennel is enjoyed raw, which preserves its crisp texture and fresh flavour. When sautéed with onions as a base for soups or stews, fennel becomes noticeably sweeter.
Top tips for making this fennel salad
- Trim the fennel fronds from the bulb and save a few fronds for garnish — they work well in soups, pestos and sauces.
- Remove all the orange pith and carefully segment the orange so you have neat pieces without membrane — it’s worth the extra effort.
- Squeeze the juice from the leftover orange membranes over the sliced fennel for extra flavour.
- Cover the salad and leave it at room temperature for about an hour before serving to let the fennel soften slightly and the flavours meld.
- If you can find smoked toasted almonds, use them for an added layer of flavour.
What to serve with this salad
This fennel and orange salad pairs beautifully with fish or chicken and also complements pasta dishes. It’s a fresh, summery side for barbecues and parties.
Storage
You can assemble the salad up to six hours ahead and keep it covered in the refrigerator; remove it about an hour before serving. Leftovers will keep in the fridge for up to 48 hours, though the fennel will soften further over time.
Other salads you might like
Beetroot and Feta Salad
Easy Greek Pasta Salad
Sweet Potato and Feta Salad
Mango and Avocado Salad with Black Beans
Chickpea Salad with Avocado & Artichokes
Also try my post with five salad ideas for more inspiration.
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Thanks — big love, Cx
Fennel Salad with Orange & Mint
15 minutes
15 minutes
4
142kcal
Ingredients
- 1 Fennel bulb
- 1 Orange
- 5 Mint leaves
- 2 tbsp Pitted black olives, sliced
- 2 tbsp Toasted almonds, sliced
- 2 tbsp Olive oil
- 2 tsp Lemon juice
- 2 tsp Honey
Instructions
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Trim the fennel stalks and reserve a few fronds for garnish if desired.
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Slice the fennel bulb in half, then cut into very thin lengthwise slices and place in a bowl.
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Peel and segment the orange, removing all pith and membrane. Add the segments to the bowl with the fennel and squeeze any remaining juice over the salad.
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Slice the pitted olives into thin rounds and add to the bowl.
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Add the sliced toasted almonds and chopped fresh mint.
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Whisk together olive oil, lemon juice and honey in a small bowl, then season with salt and black pepper to taste.
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Pour the dressing over the salad and leave covered at room temperature for about an hour to let the fennel soften slightly and the flavours meld.
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Serve and enjoy.