Paraben Free Fennel-Orange Salad
Bright, refreshing, and built entirely from whole, recognizable ingredients, this fennel and orange salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with zero fuss. Crisp shaved fennel, juicy orange segments, briny Castelvetrano olives, and paper-thin red onion make for a combination that's as visually stunning as it is delicious. The dressing is whisked together from extra-virgin olive oil, fresh citrus juice, honey, and a pinch of red pepper flakes — nothing processed, nothing synthetic, just clean pantry staples doing exactly what they should. For anyone navigating sensitivities to preservatives and synthetic compounds commonly found in packaged dressings and pre-marinated produce, cooking from scratch like this is the most reliable path to a truly clean plate. The technique of soaking the shaved fennel in ice water is a small but brilliant step that transforms it from sharp and raw to delicately crisp and curled. A finish of fresh parsley, torn fennel fronds, and optional shaved Parmesan pulls the whole thing together with an herby, savory note that makes every bite feel intentional. This salad is the kind of thing you'll want to bring to every gathering — and feel completely confident serving.
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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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