Bright & Fresh Ina Garten’s Fennel Orange Salad Recipe

Fennel orange salad dazzles with Mediterranean charm, weaving a tapestry of zesty and crisp sensations that electrify every forkful.

Gossamer-thin fennel ribbons whisper subtle anise notes across the plate.

Sunburst orange segments burst with bright sweetness, creating a dance of contrasting textures.

Emerald herbs add a verdant complexity that elevates this culinary canvas.

Silky olive oil and sparkling lemon juice bind these ingredients into a luminous composition.

Each forkful tells a story of sun-drenched landscapes and vibrant coastal cuisine.

You’ll fall in love with this effortlessly elegant salad that transforms simple ingredients into a gourmet masterpiece.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 150 kcal

Servings: 5

What You’ll Need for Ina Garten’s Fennel Orange Salad

• Fennel Bulb: Choose bright white bulbs with crisp, tightly packed layers and fresh green fronds.
• Orange: Select firm, heavy oranges with smooth, unblemished skin for maximum juiciness.
• Arugula: Pick bright green leaves with no wilting or yellow spots for peak freshness.

• Kosher Salt, Black Pepper: Use freshly ground pepper and high-quality sea salt for robust taste.

• Extra Virgin Olive Oil, Lemon: Select cold-pressed olive oil with grassy notes and bright, ripe lemons for vibrant zest.
• Fennel Fronds: Save delicate green tops for garnishing, adding elegant herbal complexity.

Serving Up Ina Garten’s Refreshing Fennel Orange Salad

• Elevate Your Dining Experience: Serve this vibrant fennel and orange salad as a stunning starter before a Mediterranean-inspired main course, showcasing its bright colors and refreshing flavors.
• Perfect Pairing Suggestions: Complement the salad with grilled fish, roasted chicken, or a light white wine to enhance the citrusy and herbal notes of the dish.
• Create a Stunning Presentation: Arrange the salad on a beautiful white plate, ensuring the orange segments and fennel slices are artfully displayed to maximize visual appeal and texture contrast.
• Boost Nutritional Value: Sprinkle toasted pine nuts or crumbled feta cheese on top to add extra protein, crunch, and a creamy element that balances the salad's fresh ingredients.

How to Store and Save Ina Garten’s Fennel Orange Salad

• Preserving Freshness: Maximize the delightful flavors of this fennel and orange salad with smart storage techniques.
• Refrigerate Wisely: Store any leftover salad in an airtight container for up to 1-2 days. Keep dressing separate to prevent soggy ingredients and maintain crisp textures.
• Prep Ahead Strategy: Chop fennel and segment oranges earlier in the day. Store separately in sealed containers in the refrigerator to streamline meal preparation.
• Quick Revive Trick: If salad loses its crispness, add fresh arugula leaves and a light drizzle of dressing just before serving to refresh the entire dish.
• Ingredient Longevity: Store whole fennel bulbs in the refrigerator's vegetable drawer, wrapped loosely in a damp paper towel, for up to 5 days. Keep oranges at room temperature or refrigerate for extended freshness.

Kitchen Tools to Make Ina’s Fennel Orange Salad Shine

• Chef's Knife: Sharp, essential for precise fennel and orange cutting.
• Cutting Board: Sturdy surface for safe ingredient preparation.
• Mandoline Slicer: Creates paper-thin fennel slices effortlessly.
• Small Mixing Bowl: Perfect for whisking dressing ingredients smoothly.
• Whisk: Blends dressing components into a silky, unified mixture.
• Large Serving Bowl: Spacious container for tossing salad ingredients gently.
• Citrus Peeler: Helpful tool for removing orange skin cleanly.
• Measuring Spoons: Ensures accurate seasoning quantities.

How to Prepare Fennel Orange Salad Ina Garten’s Way

• Slice and Prep Fennel

Transform fresh fennel bulbs by trimming tops and carefully removing tough inner cores. Use a sharp knife or mandoline to create delicate, whisper-thin slices that will dance across your plate.

• Peel and Section Oranges

Select juicy oranges bursting with color. Strip away the outer skin and slice into elegant segments that will bring bright, sunny flavors to your salad. Let them rest at room temperature to maximize their natural sweetness.

• Whip Up Tangy Dressing

Combine olive oil, lemon juice, cracked pepper, and a pinch of salt in a small bowl. Whisk with energy until the mixture becomes a smooth, vibrant emulsion that will awaken your taste buds.

• Toss and Blend Flavors

In a large bowl, gently mix fennel slices, orange segments, and peppery arugula leaves. Drizzle the zesty dressing and softly fold ingredients together, allowing each component to mingle and marry their unique flavors.

• Finish and Garnish

Sprinkle a final touch of salt if desired. Crown the salad with delicate fennel fronds, adding a burst of herbal freshness and visual appeal. Serve immediately to capture the crisp textures and vibrant essence of this refreshing dish.

Flavor Tips for the Perfect Ina Garten Fennel Orange Salad

• Boost Your Salad Skills: Expert Tips and Twists
• Slice with Precision: Use a sharp mandoline or carefully sharp knife to create paper-thin fennel pieces that look professionally prepared and absorb dressing beautifully.
• Customize Your Citrus: Experiment with different orange varieties like blood oranges or tangerines to add unique color and unexpected flavor dimensions to your salad.
• Build Texture Adventure: Introduce crunchy elements like toasted pine nuts, sliced almonds, or crispy pancetta to elevate the salad's overall mouthfeel and provide delightful surprise in every bite.
• Quick Protein Boost: Transform this light salad into a complete meal by adding grilled shrimp, shredded rotisserie chicken, or crumbled goat cheese for extra protein and satisfying richness.

Crisp Fennel Orange Salad Recipe

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4.8 from 23 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Ina Garten’s fennel orange salad combines crisp fennel with sweet citrus in a refreshing Mediterranean-inspired dish. Delicate slices of anise-flavored fennel mingle with bright orange segments, creating a light and elegant salad you will savor.

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Ingredients

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• 2 lbs (907 g) fennel bulbs
• 3–4 oranges
• 2 lemons, juiced
• ¼ cup (60 ml) olive oil
• 2 oz (57 g) arugula
• kosher salt
• ¼ tsp freshly ground black pepper

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Instructions

1. Fennel Preparation: Trim the fennel bulbs, removing stalks and core. Slice into translucent, uniform strips using a mandoline or sharp knife for precision.
2. Citrus Processing: Peel oranges completely, eliminating all white pith. Create elegant, thin semi-circular slices that highlight the fruit’s vibrant essence.
3. Vinaigrette Crafting: Whisk extra virgin olive oil, lemon juice, cracked black pepper, and kosher salt in a mixing bowl until the mixture becomes a smooth, harmonious blend.
4. Salad Assembly: Combine sliced fennel, orange segments, and peppery arugula in a spacious serving bowl. Drizzle the prepared vinaigrette, gently folding to coat ingredients without compromising their delicate structure.
5. Finishing Touches: Garnish with reserved fennel fronds, adding a final sprinkle of kosher salt to amplify the salad’s complex flavor profile. Serve immediately to maintain the crisp texture and vibrant citrus notes.

Notes

• Precise Fennel Cutting: Use a mandoline or sharp knife to create thin, uniform strips, avoiding thick or uneven pieces that can compromise the salad’s delicate texture.
• Orange Peeling Technique: Remove all white pith meticulously to prevent bitterness and ensure clean, pure citrus flavor in each bite.
• Vinaigrette Balancing: Whisk olive oil and lemon juice thoroughly to create a seamless emulsion that coats ingredients evenly without overwhelming the delicate fennel and orange.
• Serving Freshness: Prepare and serve immediately to maintain the crisp texture of fennel and the bright, juicy character of oranges, preventing wilting or soggy consistency.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Appetizer
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 7 g
• Sodium: 250 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg