Gelatin Free Fennel-Orange Salad
Crisp, bright, and bursting with Mediterranean flavor, this fennel and orange salad is the kind of dish that looks stunning on a platter and tastes even better than it looks. Shaving the fennel thin and soaking it in ice water is the secret move here — it curls the slices into delicate ribbons and gives them an irresistible crunch that holds up beautifully against the juicy orange segments. Buttery Castelvetrano olives and paper-thin red onion round out the base, while a honey-citrus vinaigrette made from fresh orange and lemon juice ties everything together with a gentle kick of red pepper flakes. Every single component is whole, plant-based, or minimally processed, so there's zero need to scrutinize labels for hidden animal-derived thickeners or setting agents. Fresh parsley and torn fennel fronds scattered on top add a herby finish, and a few shavings of Parmesan (if you choose to use it) push the whole thing into seriously impressive territory. It comes together quickly and is best served right away, making it an ideal starter or a vibrant side for any occasion.
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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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