Shaved Fennel and Orange Salad
Shaved Fennel and Orange Salad

Shaved Fennel and Orange Salad

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Side Dish
aisling larkin fennel orange salad
shaved fennel salad
Prep Time: 15 minutes


  • 4 large oranges blood oranges or clementines
  • 60 ml lemon juice
  • 60 ml olive oil
  • Sea Salt
  • 2 large fennel bulbs trimmed and sliced into very thin 1-2mm rounds
  • 20 g picked tarragon leaves left whole or roughly chopped
  • 50 g picked coriander leaves left whole or roughly chopped
  • 10 g picked mint leaves
  • 2 tsp fennel seeds toasted and lightly crushed


  • Use a small, sharp knife to top and tail the oranges. Cut down the sides of each orange, following its natural curves, to take off the skin and pith.
  • Holding the orange over a large bowl (to catch the juice), cut in between the membranes to remove the individual segments, discarding the membrane and pips as you go; break up the segments slightly as you add them to the bowl. Add the lemon juice, oil and a teaspoon of salt, and toss to combine.
  • You can make the salad in advance up to this stage but don’t add the remaining ingredients until just before you want to eat.
  • Once everything is in the bowl, toss again gently, transfer to a large platter or individual plates, and serve at once.

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