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Orange & Fennel Salad

This easy to make and vibrantly refreshing orange and fennel salad is bursting flavor and can brighten up even the darkest of winter days.
Prep Time18 mins
Cook Time6 mins
Course: Appetizer, Salad
Cuisine: Californian
Servings: 6
Author: Daniela Gerson


  • ¼ cup of pistachios
  • 1– 1 ½ pounds of oranges or other citrus
  • 1 lemon zest & juice
  • 2-4 tablespoons of honey to taste
  • 3 tablespoons of extra virgin olive oil more to taste
  • kosher salt
  • Freshly ground pepper
  • 1 bag/ 7oz arugula
  • 3 fennel bulbs halved, cored and thinly sliced on a mandolin or with a very sharp knife, reserve a handful of fennel fronts
  • ¼ cup tablespoons of fresh herbs such as mint basil, chervil or parsley, chopped
  • Flaky sea salt


  • To toast the pistachios, preheat oven to 350 degrees. Spread pistachios in a single layer on a baking sheet and place in oven for about 6 minutes, until very fragrant. Remove from oven, transfer to a cutting board, coarsely shop and set aside.
  • To cut the citrus wheels, using a sharp knife, trim off the tops and bottoms of the citrus fruits to expose the flesh. Stand one piece of fruit on end and cut away the peel and white pith, following the curve of the fruit from top to bottom. Repeat with the remaining citrus, then cut all the fruit crosswise into ¼-inch-thick slices. Set aside.
  • Squeeze the citrus peels to extract all the citrus juices into a small bowl. Add the juices and zest of 1 lemon to the citrus juices. Add 2 tablespoons of the honey, salt, pepper and whish in the olive oil. Add more honey, a little at a time, to taste.
  • In a large bowl, toss the arugula with 2-ish tablespoons of the vinaigrette and a pinch of flakey sea salt. Arrange the arugula on a shallow serving bowl or platter. Add the sliced fennel to the same bowl and toss with 1-ish tablespoon of the vinaigrette and arrange the fennel over the arugula. Arrange the citrus wheels of the fennel and drizzle another 1-2 tablespoons of the vinaigrette over the citrus. Sprinkle the pistachios, reserved fennel fronds, fresh herbs, flakey sea salt and freshly ground pepper over the salad.


  • When possible, buy local and/or organic produce.
  • Experiment with any and all types of citrus you find at the market. There’s a whole wide citrus world out that wants to end up on your plate.
  • Remember to collect and save those citrus juices.
  • For advance planning: prepare the fennel, orange and fresh herbs ahead of time and refrigerate separately, toast the pistachios and make the vinaigrette. Assemble the salad immediately before serving.
  • Be sure to add the honey in incremental amounts! It’s much easier to add more honey than to dilute the vinaigrette if it’s overly sweet.