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Plated fennel citrus salad

Shaved Fennel-Citrus Salad

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5 from 1 review

  • Author: Asha


Units Scale
  • 3 tablespoons fresh-squeezed orange juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely minced shallots
  • 1/2 tablespoon agave syrup or honey
  • 1 1/2 teaspoons Pernod or gin
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground white pepper
  • 1 fennel bulb (cored and thinly shaved on the finest or second to finest setting on a mandolin, reserve the fronds for garnish.)
  • 3 large oranges (segmented, juices reserved)
  • 23 cups of baby arugula
  • 1/21/4 cup fennel fronds



  1. In med- small glass jar with a tight-fitting lid (such as a mason jar) combine all of the ingredients for the vinaigrette and shake vigorously until everything is homogenized into a dressing. Set aside.

Orange Prep:

  1. using a very sharp knife segment the oranges one at a time.
  2. start by cutting off both ends of the orange revealing the flesh. Stand the orange upright and slice off the peel and pith removing as little flesh as possible.
  3. Hold the orange over a bowl to catch the juices and then using your knife at a slight angle cut between the membrane to remove the orange segments.
  4. Continue until all of the segments have been removed. Squeeze the remaining juices from the remaining membrane to use in the vinaigrette.

Fennel Prep:

  1. Cut the green stems from the bulb, reserve the fronds and discard the stems.
  2. Cut out the core of the fennel bulb and discard.
  3. Using the mandolin, shave the bulb into thin slices. Be extremely careful of your digits. The mandolin is very sharp!

To Serve:

  1. In a large decorative bowl, pour a little of the vinaigrette into the bottom, the arugula and the shaved fennel. Toss to combine and coat. Add vinaigrette in small additions until everything is coated but not saturated.
  2. Arrange the orange segments decoratively over the salad and sprinkle with the reserved fennel fronds.
  3. Serve immediately
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