Bright, refreshing, and irresistibly flavorful, this Very Fennel Salad is a celebration of fresh ingredients and bold contrasts. Featuring crisp, thinly sliced fennel bulbs paired with sweet, juicy orange segments, this dish is beautifully balanced by a tangy lemon-honey vinaigrette. Peppery arugula adds depth, while delicate shavings of Parmesan and a sprinkle of fresh dill elevate every bite. Ready in just 15 minutes, this no-cook salad is perfect as a light starter or a vibrant side dish. Whether you're hosting a dinner party or craving a wholesome, citrus-infused salad, this recipe is sure to impress.
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Begin by preparing the fennel bulbs. Trim off the stalks (reserve some of the fronds for garnish) and remove any tough outer layers. Cut the bulbs in half lengthwise and use a sharp knife or mandoline slicer to slice them very thinly. Place the sliced fennel into a large mixing bowl.
Peel the orange, removing as much of the white pith as possible. Cut the orange segments away from the membrane and add them to the bowl with the fennel.
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper to make the vinaigrette.
Drizzle the vinaigrette over the fennel and orange slices, tossing gently to coat evenly.
Add the arugula to the bowl and toss gently again to combine.
Transfer the salad to a serving platter or individual bowls. Top with shaved Parmesan cheese, a sprinkle of fresh dill, and reserved fennel fronds for garnish.
Serve immediately and enjoy your Very Fennel Salad!
Serving size | (744.2g) |
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Amount per serving | % Daily Value* |
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Calories | 734.2 |
Total Fat 50.7g | 0% |
Saturated Fat 11.5g | 0% |
Polyunsaturated Fat 4.0g | |
Cholesterol 20mg | 0% |
Sodium 1803.3mg | 0% |
Total Carbohydrate 59.3g | 0% |
Dietary Fiber 17.6g | 0% |
Total Sugars 37.7g | |
Protein 18.6g | 0% |
Vitamin D 6IU | 0% |
Calcium 732.5mg | 0% |
Iron 4.9mg | 0% |
Potassium 2317.0mg | 0% |
Source of Calories