Citrus and Fennel Salad
Crisp Riverland oranges paired with thinly shaved fennel, salty black olives, and peppery extra virgin olive oil. A vibrant, sun-drenched regional table classic.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 175 kcal
Equipment
- •mandoline or sharp chef's knife
- •chopping board
- •large shallow serving platter
- •small mixing bowl
- •citrus juicer
Nutrition
Per serving, approximate
- Calories
- 175 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 175 kcal
Instructions
- 1
Trim the fennel bulb, reserve the delicate green fronds, and discard any bruised outer layers.
- 2
Shave the fennel bulb paper-thin using a mandoline or a sharp chef's knife.
- 3
Soak shaved fennel in ice water for ten minutes to make it extra crisp, then drain thoroughly.
- 4
Slice the red onion thinly and soak in cold water for five minutes to soften its bite.
- 5
Cut the top and bottom off each orange and slice away the peel and white pith completely.
- 6
Slice the peeled oranges crosswise into neat rounds, discarding any seeds you find.
- 7
Whisk the extra virgin olive oil, red wine vinegar, sea salt flakes, and black pepper together.
- 8
Arrange the drained fennel, citrus rounds, drained red onion, and olives across a wide platter.
- 9
Drizzle the dressing evenly over the arranged ingredients just before you serve.
- 10
Scatter the reserved fennel fronds and torn flat-leaf parsley across the top to finish.
Chef's tips
Soaking the shaved fennel in ice water tightens the fibres and ensures a remarkably crisp crunch. Choose a mixture of Navel and blood oranges when available for beautiful colour contrast. Always dress the salad immediately before serving so the acid does not break down the delicate fennel slices.
Ingredient substitutions
- blood oranges → extra Riverland Navel or Cara Cara pink oranges
- Kalamata olives → green Sicilian olives or oil-cured black olives
- red wine vinegar → fresh lemon juice or white wine vinegar
Storage
Store undressed components separately in airtight containers in the fridge for up to 24 hours.
Reheating
This is a fresh raw salad and should not be reheated.
Common mistakes to avoid
- •Leaving bitter white pith on the citrus wheels after peeling.
- •Slicing the fennel too thick, which results in a tough, chewy texture.
- •Dressing the salad hours ahead, which causes the fennel to turn limp.
Serving suggestions
Cooked Citrus and Fennel Salad?
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