Fennel and Citrus Salad
A good fennel salad is all about the contrast between the crunch of the bulb and the softness of the segments. It cuts through the richness of roasted meats or heavy pastas with ease.
Thinness is the goal.
Use a mandoline if you have one; otherwise, a sharp chef's knife and steady focus are required to get the fennel translucent.
- mandoline or sharp chef's knife
- large mixing bowl
- citrus juicer
What goes in.
- 2 largefennel bulbs, stalks removed
- 2navel or blood oranges
- 1/4 cupextra virgin olive oil
- 1 tbspfresh lemon juice
- 1/2 tspflaky sea salt
- 1/4 cuppitted kalamata olives, torn
- handfulreserved fennel fronds, chopped
Mastering the Mandoline
Run the fennel bulbs against the blade to achieve paper-thin slices. If the slices are thicker than a playing card, the texture will be woody rather than snappy.
The method.
Prep the fennel
Trim the base and remove any bruised outer layers. Use a mandoline to shave the bulbs into a bowl of ice water for five minutes to ensure maximum crispness.
Segment the citrus
Cut the top and bottom off the oranges. Stand them upright and slice down the sides to remove the peel and white pith. Cut between the membranes to release the segments into your bowl.
Dress the salad
Drain the fennel and pat it completely dry. Toss it with the orange segments, olives, olive oil, and lemon juice. Add the salt last.
Finish
Fold in the chopped fronds gently. Serve immediately before the salt draws too much moisture from the fennel.
Other turns to take.
Nutty Crunch
Add a handful of toasted walnuts or pine nuts just before serving for an earthy depth.
Shaved Parmesan
Use a vegetable peeler to shave ribbons of aged Parmesan over the top to balance the acidity of the oranges.
When it doesn't go to plan.
Always reserve the bright green fronds; they look like dill but carry a concentrated fennel aroma.
If you don't have a mandoline, freeze the fennel bulb for 15 minutes before slicing to make it easier to handle with a knife.
Pat the fennel dry thoroughly; excess water will turn your vinaigrette into a watery mess.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the fennel and segments separately, but do not combine them with salt and oil until you are ready to put it on the table.
What if my fennel is too bitter?
The ice water bath technique removes much of the harshness. Make sure you leave it in the water for at least five minutes.
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