A crunchy and simple citrus fennel salad that brightens up any plate – it’s the perfect anytime side dish!
Despite the fact that it has been snowing for 1,000 straight days here in New York, I wanted to make something light and refreshing last week. Perhaps as a way to pretend I was in warmer climes, or maybe I just needed to change things up from all of the heavier, winter food I have been eating lately. Regardless, this citrus fennel salad hit the spot.
I have come to really appreciate fennel in the last few years. It has a delicious anise flavor along with a nice crunch. In this recipe, the orange zest adds a bit of zippiness to the fennel, along with the citrus dressing. It’s a bright and flavorful winter salad that is super simple to make (ready in just 10 minutes)! Only 6 more weeks till spring….
Why This Recipe Works
Crunchy and Citrus-y –
Healthy
Super Easy
Perfect Side Dish
Beautiful and Festive
Step-By-Step Instructions
- Step 1. Cut the fronds from the fennel bulbs and place in a large mixing bowl.
- Step 2. Slice the fennel bulbs horizontally as thinly as possible. Remove any large core parts, then add the slices to the mixing bowl.
- Step 3. In a small bowl, whisk together the olive oil, orange zest and juice, salt, and pepper. Pour dressing into mixing bowl and toss until well-coated.
- Step 4. Let salad rest for 10-15 minutes to soften the fennel.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Vegetarian Side Dish Ideas!
- Roasted Brussels Sprouts with Garlic
- Harvest Apple Salad
- Sourdough Cornbread
- Tuscan Bean Salad
- Roasted Red Skin Potatoes with Chimichurri
Citrus Fennel Salad
Ingredients
- 3 large fennel bulbs
- 1/4 cup extra-virgin olive oil
- 1 orange, zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the fronds from the fennel bulbs and place in a large mixing bowl.
- Slice the fennel bulbs horizontally as thinly as possible. Remove any large core parts, then add the slices to the mixing bowl.
- In a small bowl, whisk together the olive oil, orange zest and juice, salt, and pepper. Pour dressing into mixing bowl and toss until well-coated.
- Let salad rest for 10-15 minutes to soften the fennel.
