The best Italian inspired shaved fennel salad filled with orange slices, parmesan cheese, and pistachios, topped with a citrus vinaigrette. This dish perfectly pairs with mussel pasta or pistachio pesto pasta.
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I used to think I didn't like fennel. That was until I went to culinary school in Southern Italy and ate so much fennel in every way, shape, and form!
Since fennel is a staple in the South of Italy, I learned so many unique ways to incorporate it into dishes. From fennel pasta to unique salads, and even incorporating it in upscale hors d'oeuvres, there are unlimited creative ways to use this unique vegetable.
Trust me when I say this salad has amazing flavor! The licorice-like flavor of the fennel pairs perfectly with the orange vinaigrette and salty parmesan.
Jump to:
What You'll Learn In This Recipe
- How to properly cut fennel (with a step-by-step photo guide).
- Tips for storing extra fennel salad - it's the perfect meal prep salad that lasts!
- The secret to achieving a super creamy citrus vinaigrette.
Want more delicious Italian inspired recipes? Check out my free eBook with 10 recipes you'll love.
Ingredients You Need
- Honey: A touch of honey to balance everything out.
- Red wine vinegar: This helps add a touch of acid to the dressing.
- Spicy brown mustard: You can substitute with dijon mustard.
- Salt/black pepper: It's super important to season salads if you want them to have a great taste!
- Extra virgin olive oil: Don't skimp on buying a high-quality bottle of extra virgin olive oil.
- Fennel: We'll use both the bulb and the fronds in the salad.
- Oranges: Orange is incorporated in every way possible, including the peel, juice, and segmented oranges. Make sure to purchase oranges without seeds.
- Shaved parmesan: You can easily shave your parmesan using a vegetable peeler on a wedge of parmesan.
- Pistachios: Take the extra time to toast your pistachios...trust me!
How To Make This Recipe
Before you get started making the salad, you'll want to prep the fennel. Here's how!
1. Chop the top off the fennel using a sharp chef's knife. Save some of the fronds for garnishing the salad.
2. Next, chop off the bottom root of the fennel and discard.
3. Stand the bulb of fennel up, and slice down.
4. It's time to remove the core (a hard part of fennel that doesn't taste good to eat) by cutting a triangle shape.
5. Finally, thinly slice the fennel — the thinner, the better!
6. Next, it's time to make the vinaigrette. In a small bowl, whisk together the honey, red wine vinegar, mustard, orange peel, orange juice, salt, and pepper.
The secret to a super creamy vinaigrette is vigorously whisking while drizzling in the extra virgin olive oil. Keep whisking until all the olive oil has emulsified in the dressing and it turns into a thick and creamy consistency.
7. Add the shaved fennel and orange segments to a large mixing bowl, then toss together with the vinaigrette.
8. Finally, place everything in a serving bowl and top with parmesan, pistachios, and fennel fronds.
Expert Tips
- Leftovers: Fennel holds up well in the refrigerator, so you can store leftovers in an airtight container for up to 6 days. I love making this as a meal prepped salad for the week.
- If you prefer a less crunchy fennel salad, allow it to marinate in the dressing for a couple of hours in the refrigerator (it will soak up all the delicious vinaigrette). Just be sure not to top the salad with parmesan, pistachios, and fennel fronds until you're ready to serve.
- Don't worry if there's extra vinaigrette. The fennel will continue to soak in the dressing as it sits.
Recipe FAQs
Yes! Since fennel is such a hearty vegetable, it holds up really well in the refrigerator (even when dressed with the vinaigrette). If you want the toppings to hold up, add them just before serving.
It's a really easy process! All you need is some patience and a sharp paring knife. Here's a quick video showing you how to supreme (segment) an orange.
Cook the pistachios over medium heat in a sauté pan, stirring often, until the pistachios are slightly browned and you smell a toasty aroma, for about 2 - 5 minutes.
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Shaved Fennel & Citrus Salad
Equipment
- serving bowl
Ingredients
Orange Vinaigrette
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon spicy brown mustard
- peel of 1 orange (about 2.5 grams)
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon Morton kosher salt
- pinch finely ground black pepper
- ¼ cup extra virgin olive oil
Fennel Salad
- 3 medium fennel bulbs core removed and thinly sliced (about 3 cups)
- 2 medium navel orange peeled and segmented
- ½ cup shaved parmesan
- ¼ cup toasted pistachios roughly chopped
- fennel fronds for garnish
Instructions
For Orange Vinaigrette
- In a small bowl whisk together honey, red wine vinegar, mustard, orange peel, orange juice, salt, and pepper. While whisking, drizzle in extra virgin olive oil until fully combined.
For Fennel Salad
- Add shaved fennel and orange segments to a large mixing bowl. Toss with vinaigrette until combined. Place in a serving bowl and top with parmesan, pistachios, and fennel fronds. Serve immediately.
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