Cinnamon Free Fennel-Orange Salad
Bright, refreshing, and built entirely from whole ingredients, this fennel and orange salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort at home. Crisp shaved fennel, juicy citrus segments, briny Castelvetrano olives, and paper-thin red onion create a combination that's bold without being heavy. The dressing leans on fresh orange juice, lemon, and a touch of honey to tie everything together with a gentle sweetness and just enough heat from red pepper flakes. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — every single component is clean and straightforward, with zero hidden seasonings to second-guess. The technique of soaking the shaved fennel in ice water is a small step that makes a big difference, giving the slices a satisfying curl and extra crunch that holds up beautifully once dressed. Optional shaved Parmesan and torn fennel fronds on top add a finishing touch that makes the whole platter feel genuinely special. This is the kind of salad that converts skeptics and disappears fast.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 3 medium navel oranges
- ¼ small red onion, very thinly sliced
- ⅓ cup castelvetrano olives, pitted and roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice (from one of the segmented oranges)
- 1 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fennel fronds, roughly torn (optional)
- 1 oz shaved parmesan (optional)
Instructions
- 1
Trim the fennel bulbs: cut off the stalks and any tough outer layers, then halve each bulb through the root. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large bowl of ice water and let stand for 10 minutes, until the slices curl slightly and crisp up. Drain well and pat dry with a clean kitchen towel.
- 2
Working over a bowl to catch the juice, cut the top and bottom off each orange, then stand each orange upright and slice away the peel and white pith from top to bottom, following the curve of the fruit. Hold the peeled orange over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract the juice, then measure out 2 tbsp of the juice for the dressing.
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