California Central Coast Recipes

Orange, Fresh Fennel and White Onion Salad

Orange, Fresh Fennel and White Onion Salad is a very light summer salad, perfect for accompanying grilled chicken or fish. It is made with fresh fennel bulb, crushed dried fennel seed, sweet white onion, fresh oranges, and my own recipe for Orange-Fennel Vinaigrette.

It you have not used Fennel before, it has a very light sweet licorice taste. It is a fairly tough vegetable so it is important to slice it very thin -a mandolin does the best job. Equally important is to use a really sweet white onion -also sliced very thin, and fresh oranges with a little bit of acidity. 2018, Orange, Fresh Fennel  and White Onion Salad
Preparation time: 20 minutes
Cooking time:
re-calculate ingredients for:


2 to 4 Oranges,, peeled and cut in small pieces
1 Large Fresh Fennel bulb , cleaned and shredded
1/2 White onion , peeled and thinly sliced 2mm strands
3 Tablespoons Orange and Fennel Vinaigrette
1/2 t. Dry Fennel seed , crushed
Salt and pepper to taste

Preparation Directions.

1 Rinse and peel off the outer layer of the fresh Fennel bulb. reserve some of the feathery green fronds for garnish. Thinly slice the bulb on a mandoline or a shred using a box grater. Place in large salad mixing bowl.

2 Peel and cut the oranges into small pieces and set aside in salad bowl on top of the fresh fennel.

3 Peel and slice the white onion into 2mm slices. Separate the slice segments into thin strands and add to the fresh fennel and orange salad bowl. Toss contents of the salad bowl well to distribute the fruit/veggies evenly.

4 Add in a few tablespoons of the Orange-fennel vinaigrette and toss well to amalgamate.

5 Add in the reserved fronds and a little dried fennel seed if desired to perk up the fennel flavor. Add in the salt and pepper and toss well.

6 Add in a little more of the vinaigrette to moisten the salad. Correct seasonings to personal taste.

7 Cover and refrigerate until serving. This salad will keep a day if refrigerated.

Wine and Food Pairing and Serving Suggestions.

Serve with seafood, poultry or pork.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max