Fennel Salad With Orange, Feta, And Pistachios

fennel salad with orange slices in a white bowl.

5 from 2 votes

Fennel Salad With Orange, Feta, And Pistachios

Fresh, crunchy, tangy, and citrusy, this Fennel Salad With Orange And Feta is seasoned with an orange-dill vinaigrette and topped with toasted pistachios. Delicious and easy to make, it usually steals the show at the dinner table.

Prep Time30

Total Time30

Course: Salad, Side Dish

Cuisine: Fusion

Diet: Vegetarian

Servings:

Calories: 453kcal

Author: Ninon Michels

Equipment

mandolin
orange juicer

Ingredients

4 medium oranges (I used a mix of Navel oranges and Tarocco blood oranges)
⅓ cup extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chopped fresh dill plus more to serve
2 fennel heads or about 25 ounces (700g)
½ medium red onion or about ½ cup (40 g)
7 ounces feta cheese crumbled
⅓ cup toasted, salted pistachios roughly chopped

US Customary - Metric

Instructions

Start by making the orange-dill vinaigrette.

Take one of the oranges, cut it in half, and juice it.
In a jam jar or a bowl, add extra-virgin olive oil, orange juice, salt, pepper, and chopped dill.
Put the lid on and shake to emulsify. If using a bowl, stir vigorously with a whisk to emulsify the vinaigrette. Set aside.

Cut the peel off and slice the remaining oranges.

Cut off the very top and bottom of the orange.
Place the orange upright, then hold it steadily. Position the blade of the knife at the top of the orange, then slice all the way down to the bottom, following the natural curve of the fruit. Repeat this process across the entire surface of the orange, rotating it as you go.
Using your knife, slice away the remaining pith (the white strains still attached to the flesh).
Set the orange on its side and cut ¼-inch (0.5 cm) thick slices. Repeat the process with the other oranges and set aside.

Shave the fennel.

Thoroughly rinse the fennel heads under cold water and pat them dry.
Trim the tips of the fennel stalks, just to remove any damaged parts.
Using a mandolin (recommended) or a sharp chef's knife, thinly slice the fennel heads into ⅛-inch (3mm) pieces. Using the same mandolin settings, slice the red onion.

Assemble the salad.

Transfer the shaved fennel to a large serving bowl, and add the sliced red onion.
Pour the orange-dill vinaigrette on top and toss until well coated.
To serve, either use the same mixing bowl or transfer into a shallow serving dish. Top with orange slices, crumbled feta cheese, and chopped pistachios.
Garnish with optional extra fresh dill sprigs and enjoy with a glass of Sauvignon Blanc!

Notes

When cutting off the peel of the orange, try to keep the blade as close to the peel as possible, or you'll cut some edible part of the orange away.
A mandolin is a handy tool to ensure that the fennel is evenly shaved. I recommend using it if you have one, both for the fennel and the red onion.
Shave the fennel thinly. Thick pieces of fennel will make the salad less refined, with an unpleasant mouthfeel. Adjust your mandolin's opening to ⅛ inch (3mm) for the best results.
Discard the tough bottom part of the fennel. When shaving the fennel head, I recommend discarding the last inch (2.5 cm)), which is often too hard and rubbery. Store it in a zip-lock bag in the freezer to make delicious vegetable broth.
Lightly massaging the fennel and vinaigrette with your hands will help infuse the vinaigrette flavor into the salad.
Keeping the slices of oranges whole in the salad (vs. orange supremes or orange pieces) adds a variety of textures that contrast with the wafer-thin fennel and onion. Go for entire slices!

Nutrition