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    Fennel and Citrus Salad

    clock-icon30 minutes
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    Pixicook editorial team

    A vibrant and refreshing salad featuring fennel, a medley of citrus fruits, toasted almonds, and a rich citrus dressing.

    Ingredients for Fennel and Citrus Salad

    units in
    USchevron
    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Fennel Bulb, trimmed, halved lengthwise, and cored

    each

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Apple Cider Vinegar

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Toasted Almonds, coarsely chopped

    cups

    Substitute chevron-down

    Navel Oranges, zested, peeled, and segmented

    each

    Substitute chevron-down

    Cara Cara Oranges, zested, peeled, and segmented

    each

    Substitute chevron-down

    Blood Oranges, zested, peeled, and segmented

    0 large

    Substitute chevron-down

    Amber Agave Nectar

    teaspoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Light Gray Celtic Sea Salt

    to taste

    Substitute chevron-down

    Dates, pitted and torn into small pieces

    each

    Substitute chevron-down

    Cilantro Sprigs

    each

    Substitute chevron-down

    How to Make Fennel and Citrus Salad

    1. Prepare Fennel

    Thinly slice the fennel halves lengthwise. Place the slices in a large bowl filled with ice water. This will make the fennel crisp and refreshing. Soak until the fennel looks translucent and feels firm, about 10 minutes.

    2. Pickle Shallot

    Mince the shallot and place it in a small heatproof bowl. In a small saucepan, bring the apple cider vinegar and 2 teaspoons of kosher salt to a simmer until the salt dissolves. Pour the hot mixture over the shallot to pickle it. Let it sit while you proceed to the next steps.

    3. Infuse Olive Oil

    Warm the extra-virgin olive oil in a small saucepan over medium heat until it begins to shimmer. Add the coarsely chopped toasted almonds and let them infuse the oil. Use a slotted spoon to transfer the almonds to a paper towel to drain, reserving the flavored oil.

    4. Prepare Citrus

    Grate the zest from the navel, Cara Cara, and blood oranges into a bowl. Peel the oranges and remove as much of the white pith as possible. Segment the oranges by cutting between the membranes, catching any juice in the bowl with the zest.

    5. Drain Almonds

    Drain the almonds and reserve the infused olive oil for the dressing.

    6. Make Dressing

    In a small bowl, whisk together the citrus juice, orange zest, amber agave nectar, Dijon mustard, reserved olive oil, a pinch of kosher salt, and freshly ground black pepper until the mixture emulsifies.

    7. Assemble Salad

    Arrange the orange segments on a large serving platter. Sprinkle lightly with the light gray Celtic sea salt. Spoon the citrus dressing over the oranges. Top with the chilled fennel slices, torn dates, and toasted almonds. Garnish with cilantro sprigs.

    Variations

    Protein-Packed Salad

    Add sliced grilled chicken, seared shrimp, or flaked salmon to the core recipe to transform it into a more substantial meal. For a vegetarian protein, consider adding chickpeas or marinated tofu.

    Change the Citrus

    Instead of using just oranges, incorporate a variety of citrus fruits such as blood oranges, grapefruits, tangerines, or pomelos. Each fruit will bring a unique sweetness or tartness to the salad.

    Mediterranean Twist

    Incorporate thinly sliced red onion, olives, and cucumber. Replace some of the citrus with diced tomatoes, and add crumbled feta cheese. The dressing could be enhanced with some red wine vinegar and oregano.

    Avocado for Creaminess

    Incorporate slices of ripe avocado to add creaminess and a rich, buttery texture that contrasts well with the crispness of the fennel and the acidity of the citrus.

    Tropical Fusion

    Mix in some mango and avocado slices with your citrus. Add a hint of chili for heat and swap out the fennel for jicama to maintain the crunch. A lime-based dressing with cilantro could complement this version.


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