I wanted a salad that felt exciting, not boring—and this fennel orange salad absolutely delivers. Shaved fennel brings a crisp, refreshing bite, while juicy oranges add natural sweetness and vibrant color. Fresh mint lifts the dish with its bright aroma, and roasted pistachios contribute a satisfying crunch. Tossed in a warm-spiced citrus dressing, every element comes together beautifully for a salad that’s light yet bold, simple yet unforgettable—ideal for impressing guests or indulging a craving for something fresh and flavorful.
The secret to this salad’s standout taste lies in its dressing. By toasting cumin, coriander, and fennel seeds in olive oil, we unlock deep, aromatic flavors that form the heart of the vinaigrette. Once blended with zesty citrus juice, fragrant garlic, and a touch of honey for balance, the result is a complex, flavor-packed dressing that transforms every bite. This isn’t just a side dish—it’s a celebration of textures and tastes that proves salads can be anything but ordinary. Whether you’re serving it at a dinner party or enjoying it as a refreshing lunch, this fennel orange salad is sure to delight.
Fennel Orange Salad: Zesty Citrus & Spiced Vinaigrette
Ingredients
- 3 medium oranges navel or Cara Cara
- 1 lemon zest only
- 4 garlic cloves minced
- 1 tsp red pepper flakes or Aleppo pepper
- 1 tsp coriander seeds
- 1½ tsp cumin seeds
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 large fennel bulbs with fronds, if possible
- 1 handful fresh mint leaves
- ⅓ cup roasted pistachios or almonds
Instructions
- Step 1: Prep the oranges
- Zest one orange into a bowl. Peel all oranges, remove the white pith, and cut into segments or small pieces. Sprinkle with salt and pepper.
- Step 2: Make the spiced vinaigrette
- In a small saucepan, heat olive oil over medium heat. Add crushed coriander, cumin, and fennel seeds. Toast for 2 minutes, swirling often to avoid burning. Pour the hot oil over the orange zest, lemon zest, garlic, and pepper flakes. Let sit 1 minute. Whisk in lemon juice, maple syrup, Dijon mustard, and salt/pepper until blended.
- Step 3: Prep the fennel
- Trim fennel stalks and outer layer. Cut bulbs in half lengthwise. Use a mandoline or sharp knife to slice thinly. Discard the tough core. Toss fennel slices with salt and pepper.
- Step 4: Assemble the salad
- In a large bowl, combine fennel, orange segments, and vinaigrette. Gently toss to coat. Add torn mint leaves and pistachios. Mix lightly and adjust seasoning if needed.
Notes
At Bridge House Tavern, we’re more than a team of food enthusiasts; we’re a culinary journey waiting to be savored. Our five-member crew is on a relentless quest to explore, create, and share the wonders of the gastronomic world.
