Return to Content

Fennel and Orange Salad

Fennel and Orange Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 fennel heads
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 4 large oranges
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon table salt
  • Pinch cayenne
  • 6 tablespoons extra-virgin olive oil
  • 12 pitted cured black olives, coarsely chopped
  • 1 bunch watercress or m


Rinse and trim fennel; then separate it into layers as you would celery ribs. Slice each layer lengthwise into 2-inch julienne strips. Transfer to a mixing bowl. Add enough cold water to cover by 1 inch. Stir in 1 tablespoon lemon juice.
Peel 3 oranges, removing as much of the white pith as you can. Cut peeled oranges crosswise into 1/8-inch-thick disks and set aside.
Juice the remaining orange; then whisk juice together with remaining tablespoon lemon juice plus mustard, salt, and cayenne. Slowly drizzle in olive oil, whisking as you go.
Arrange 3 or 4 slices of orange on each of 6 salad plates. Drain fennel strips and scatter them over a clean kitchen towel. Pat dry and arrange fennel over the orange slices.
Scatter olives over fennel strips and place a few sprigs of watercress or m
Updated Friday, November 19th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111