Pescatarian Fennel-Orange Salad
Bright, refreshing, and genuinely stunning on a plate, this salad is the kind of dish that makes people ask what restaurant you ordered it from. Shaved fennel soaked in ice water curls into delicate ribbons with a satisfying crunch, while hand-segmented navel oranges bring juicy sweetness to every bite. Buttery Castelvetrano olives and paper-thin red onion add depth and a gentle bite, and the citrus-honey dressing ties it all together with just enough heat from the red pepper flakes. The whole thing comes together with nothing more than fresh produce, good olive oil, and a sharp knife or mandoline — no meat, no fuss, and absolutely no compromise on flavor. Optional shaved Parmesan and torn fennel fronds on top push it from simple salad into something that feels genuinely special. It works beautifully as a light standalone meal or alongside grilled fish, making it an effortless fit for anyone eating seafood-forward or plant-forward without wanting to sacrifice excitement on the plate.
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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)
Can be omittedshaved parmesan
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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