Perfect for entertaining or a weeknight meal, this fresh and vibrant fennel and orange salad is a delicious side dish to serve with your favourite mains.
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Line a plate with baking paper. Heat a lightly oiled frying pan over medium heat. Add walnuts and sprinkle with sugar. Season. Cook, stirring occasionally, for 5 mins or until sugar melts, caramelises and coats walnuts. Spoon onto the prepared plate. Set aside to cool completely.
Combine the fennel, orange, rocket and onion in a large bowl.
Place the oil, vinegar, mustard and honey in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with caramelised walnuts and reserved fennel fronds.
If you prefer a mellow onion flavour, simply soak in iced water for 10 mins before using. Drain and pat dry to serve.
COOK. STORE. SAVE.
Use it up: Apple cider vinegar can be used to make salad dressings, pickles, tomato sauces, to marinate steaks or even to poach eggs.
Fresh, bright and full of flavour, this recipe for fennel and orange salad is the perfect accompaniment to your menu when entertaining guests, or paired as a side with your favourite weeknight meal. The aniseed flavour of fennel combined with the juiciness of the orange makes it a vibrant side dish that’s easy to prepare. Pair this fennel, rocket and orange salad with pan-fried fish, BBQ meats, baked chicken or grilled haloumi for easy entertaining ideas or a midweek meal.
Not familiar with this vegetable? Featuring a crisp, thick bulb with long stalks and feathery leaves, did you know every part of fennel can be eaten? When served raw, it has a crunchy texture similar to celery, and is often described as having a licorice-like flavour.
When choosing your oranges for this orange and fennel salad recipe, popular varieties like navel and Valencia will work well. You can also choose other citrus varieties, such as grapefruit or blood orange. Look for fruit that feels heavy with a firm texture and avoid any with soft spots or that have a spongy texture when gently squeezed.
Preparing raw fennel is easier than you think. Begin by cutting the stalks and the fronds as close to the bulb as possible. Cut the bulb in half and use the tip of the knife to remove the core. Once the core has been discarded, thinly slice both halves of the fennel bulb. To achieve the best fennel and orange salad, don’t forget to slice the stalks and save the fronds for garnishing.
To easily peel the orange, use a sharp knife to score around the centre of the orange, being careful not to cut through to the flesh. Run your thumb along the inside of the score and gently release the peel from the fruit. Repeat on the other side until you’re left with a whole peeled orange. Slice the orange into your desired thickness and shape.
The sweet and tangy fennel and orange salad dressing pairs perfectly with the licorice flavours of the fennel and the citrusy addition of the orange.
Wondering what to serve with fennel and orange salad? Try our garlic butter steak with potatoes or our healthier fish and chips with yoghurt tartare. For more leafy inspiration, check out our easy salad recipe ideas.