Citrus-Fennel Salad with Black Pepper and Fennel Fronds Recipe

Name: Citrus-Fennel Salad with Black Pepper and Fennel Fronds Recipe
Total time: 20 min
Yield: 4 servings
Ingredients: 2 large fennel bulbs, about 1½ lb. (680 g), trimmed, cored, and thinly sliced; 3 large oranges, peeled and sliced into rounds or segments; 2 tbsp. (5 g) fennel fronds, roughly chopped; ¼ tsp. sea salt; ¼ tsp. black pepper; 2 tbsp. (30 ml) fresh orange juice; 1 tbsp. (15 ml) fresh lemon juice; 1 tbsp. (15 ml) extra-virgin olive oil; 1 tsp. maple syrup; ½ tsp. Dijon mustard; ⅛ tsp. sea salt; Extra fennel fronds; Extra black pepper; Lemon or orange wedges

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Citrus-Fennel Salad with Black Pepper and Fennel Fronds | Plantsy Vegan Eats

January citrus does not need much help. This simple fennel and orange salad uses crisp sliced fennel, juicy orange segments, a light citrus dressing, and a little black pepper for contrast. It is bright, quick, and especially good alongside a richer winter meal.

Yield: 4 servings | Time: 20 minutes

Ingredients

For the Salad

2 large fennel bulbs, about 1½ lb. (680 g), trimmed, cored, and thinly sliced
3 large oranges, peeled and sliced into rounds or segments
2 tbsp. (5 g) fennel fronds, roughly chopped
¼ tsp. sea salt
¼ tsp. black pepper

For the Dressing

2 tbsp. (30 ml) fresh orange juice
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) extra-virgin olive oil
1 tsp. maple syrup
½ tsp. Dijon mustard
⅛ tsp. sea salt

For Serving

Extra fennel fronds
Extra black pepper
Lemon or orange wedges

Directions

Trim the fennel bulbs, reserving a few fronds for serving. Cut each bulb in half, remove the tough core, and thinly slice the fennel lengthwise.
Peel the oranges, removing as much white pith as possible. Slice them into rounds, then cut the rounds into halves or segments to match the look of the salad.
Whisk together the orange juice, lemon juice, olive oil, maple syrup, Dijon mustard, and sea salt until smooth.
Add the sliced fennel and oranges to a wide serving bowl. Drizzle with the dressing and toss gently so the oranges stay mostly intact.
Season with sea salt and black pepper, then scatter the fennel fronds over the top.
Serve with extra fennel fronds, more black pepper, and lemon or orange wedges.

Make It Yours

For another January version, replace one orange with grapefruit, blood orange, or tangerine.

Add thinly sliced celery for extra crunch, shaved cabbage for a heartier salad, or a few pomegranate seeds for color and tartness.
If you want more substance, serve it over arugula, baby spinach, or cooked farro.
For a sharper finish, add a few paper-thin slices of red onion or a small spoonful of capers.