Fennel Frond and Citrus Salad
A fresh salad that treats fennel fronds as a genuine leafy ingredient rather than a garnish, paired with citrus and shaved fennel bulb.
Fennel fronds work well as a leafy ingredient in their own right, not just a chopped garnish scattered on top - this salad treats them almost like a delicate herb salad, paired with citrus for brightness.
Fennel Frond and Citrus Salad
Prep time: 15 minutes | Serves: 4
Ingredients
- 1 cup loosely packed fennel fronds, roughly torn
- 2 oranges or 3 blood oranges, peeled and sliced into rounds
- 1 small fennel bulb, very thinly sliced (mandoline recommended)
- 1/4 cup thinly sliced red onion
- 1/4 cup shaved Parmesan or crumbled feta
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Handful of toasted almonds or pistachios (optional)
Instructions
- Arrange the orange slices on a serving platter.
- Scatter the thinly sliced fennel bulb and red onion over the oranges.
- Top with the torn fennel fronds and cheese.
- In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt and pepper. Drizzle over the salad.
- Scatter the toasted nuts over the top if using, and finish with a bit more salt and pepper to taste.
Notes
Assemble this salad close to serving time - the fronds wilt fairly quickly once dressed, similar to a delicate lettuce.
Why Fennel and Citrus Work Together
Fennel's anise-sweet character and citrus's bright acidity are a classic Mediterranean pairing, and using both the bulb and the fronds in the same salad ties the whole dish together with a consistent flavor at two different intensities - the bulb providing crunch and a stronger flavor, the fronds adding a lighter, more delicate version of the same character.
What to Serve It With
This salad works well as a starter before a fish-forward main, alongside grilled meat, or as part of a larger spread of Mediterranean dishes. It also pairs naturally with fennel frond yogurt sauce if you want to lean further into the flavor across a whole meal.
Variations
- Add olives: A handful of pitted, halved olives adds a briny contrast that works well against the sweetness of the citrus.
- Different citrus: Grapefruit works well in place of orange for a more bitter, less sweet version.
- Add fish: Flaked cooked salmon or a few anchovy fillets turn this into more of a main-course salad.
This is a good way to use fronds as a genuine ingredient rather than an afterthought. For more, see the complete fennel fronds guide.
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