Orange & Fennel Salad

Orange Salad

This Orange & Fennel salad is an option that works equally well in different seasons, for different reasons. The freshness, ease of preparation and lightness of flavors complement a spring/summer menu. Yet, oranges are so much more dependable than tomatoes in the fall/winter timeframe, making it a good option for these seasons as well.

Orange & Fennel Salad

Serving Size: 4 servings


  • 2 navel oranges
  • 1 fennel bulb
  • 1/2 small red onion, thinly sliced
  • 1/3 cup thinly slice radishes
  • salt & pepper to taste
  • 1/4 cup oil cured kalamata olives, slivered (or use brine cured if oil cured are not available)
  • 1/4 cup extra virgin olive oil


  • Working with 1 orange at a time, cut a thin slice off the top and bottom to expose the fruit. Place the orange upright on a cutting board and thickly slice off the peel in strips, cutting around the contour of the orange to expose the fruit. Make sure to cut off all the pith in the process. Repeat with the 2nd orange. Cut the oranges crosswise into 1/4 inch thick slices.
  • Cut the stems, feathery tops and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise, then thinly slice each half crosswise. I use a mandolin, which works really well for the fennel as well as the onion.
  • Arrange the oranges, fennel, radishes and onion on a platter. Sprinkle with salt & pepper. Scatter olives over all and drizzle with oil. Serve immediately.


If preparing in advance, you can slice the fennel and store in a refrigerated, covered bowl of water with lemon juice added. This will keep it from turning brown. Also store sliced onion, radish and olives in separate containers. Slice oranges just before serving and follow the directions for combining.

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