Whip up this quick fennel salad for a burst of freshness from fennel, citrus, and herbs that brightens any meal. It makes the perfect side dish!
This simple yet elegant side dish will impress guests and become a new favorite at your dinner table. It may rise to the top of your favorite fall and winter salads.
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How to Make Fennel Salad
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Fennel Salad recipe, you will need the following ingredients:
- Fennel bulbs
- Celery
- Extra virgin olive oil
- Fresh lemon juice
- Garlic
- Kosher salt
- Freshly ground black pepper
- Fresh mint
- Fresh dill
- Oranges – navel oranges, mandarins, your favorite oranges
- Toasted hazelnuts
Feel free to make this your own and add in your favorite ingredients as you see fit. For example, you can enhance this salad by adding thin slices of red onion or apple for a sweet contrast, or throw in some arugula for a peppery bite. I personally think craisins would be yummy in this too!
I love using delicious fennel as the greens for this salad, and I love the licorice flavor. That being said, this flavor combination would work well with any greens. Feel free to do that if you are not a fan of fennel, or if you don’t have any on hand.
Making Fennel Salad
Fennel Salad is a straightforward dish that comes together with minimal effort but delivers maximum flavor.
Begin by cutting up the produce. You will need a sharp knife and a good cutting board for this.
Continue by whisking together olive oil, lemon juice, garlic, salt, and pepper in a large bowl to create a simple, zesty dressing.
Toss the thinly sliced fresh fennel and celery in the lemon dressing to coat them thoroughly, ensuring each piece absorbs the flavorful dressing.
Just before serving, add orange segments and toasted hazelnuts to the salad for a delightful mix of sweet, nutty flavors complemented by the crunch of fresh vegetables.
This salad not only offers a burst of freshness but also brings a vibrant, colorful component to your meal. I hope y’all enjoy it! Be sure and let me know if you try it.
Leftovers
This recipe is definitely best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Fennel Salad
Whip up this quick fennel salad for a burst of freshness from fennel, citrus, and herbs that brightens any meal.
Ingredients
- 2 large bulbs fennel or 3 medium/small, thinly sliced
- 3 celery stalks thinly sliced on a bias
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons lemon juice
- 2 garlic cloves minced
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh mint roughly chopped
- 2 Tablespoons chopped fresh dill
- 2 large oranges peeled and cut into segments
- 1/4 cup toasted hazelnuts roughly chopped
Instructions
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In a large bowl, mix whisk together the olive oil, lemon juice, minced garlic, salt and pepper.
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Add the fennel, celery, mint and dill and toss until well coated.
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Right before serving, carefully mix in the orange segments and hazelnuts.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- How to toast hazelnuts – Place in a small rimmed baking sheet in the oven at 350°F for 5-7 minutes until toasty and lightly golden. Let cool slightly. then roll in a towel to remove the skins, and transfer to a cutting board to roughly chop.
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