Fennel and Orange Salad with Toasted Almonds

Shaved fennel and orange salad with rocket (arugula) and toasted almonds, is a fantastic zingy side salad that works well with fish & meat.

Toasting the almonds is the only cooking involved in this recipe and preparation takes around 10-15 minutes.

Zingy Fennel Side Salad

I adore using fruit in salad recipes, the whole sweet-and-sour vibe is my kinda salad mojo.

I’ve got side salads like a spicy mango salad and a wonderful orange and harissa giant couscous salad and main course salads like my smoked mackerel and apple salad and a glorious warm chicken and mango salad.

My latest offering is a pretty well-trodden path and it is magical, my version of fennel and orange salad adds some toasted almonds into the mix and some peppery rocket.

Fennel and orange is a wonderful combination and it also features in my fennel and orange pasta recipe.

It’s simple, quick and stupidly delicious!

Frequently Asked Questions

Do I have to use a mandolin?

No, a knife will see you well, but you will need to try and cut it as thinly as you can.

The best way to do this is to take a small slice off the side of the fennel bulb that you are going to lay on the chopping board. Then just take your time!

Why do you put the fennel in acidulated water?

Fennel tends to discolour when it is cut, dropping it in a bowl of acidulated cold water prevents this.

It also crisps up the fennel, which adds a lovely texture when you eat the salad.

Is it easy to remove the individual segments of orange?

Yes, but as with most things it takes a little practice, but if you are patient and have a sharp knife it is not difficult.

Topping and tailing the orange allows you to place them on a chopping board with out them rolling about. Then you just need to cut around removing the skin and white pith.

The membrane of each orange segment should still be visible, cut with a sharp knife down one side of the membrane towards the centre of the orange, then repeat to remove the segment. Keep going until you have cut them all out.

Do I have to toast the almonds?

Not but it does add an extra dimension to the flaovur and texture of this recipe.

Serving Suggestions

Febbel and orange salad is a glorious side salad that works with everything from fish to super-rich meats like duck and lamb.

The picture above swaps out the toasted almonds for some black rice and it is served with a simple pan-fried duck breast, cooked in the same way as I cook my duck a l’orange recipe.

I’ve also served it with my duck kebabs (pictured below) and it is absolutely stunning.

When it comes to fish, I think it has a wonderful affinity with salmon and it is delicious with my harissa salmon fillet recipe.

But it would be equally good with my devilled mackerel fillets, bacon wrapped cod or even my pan-fried sea bream fillets.

It’s also superb with leftover roast lamb!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Small (20cm or 8″) frying pan.
• Chopping board.
• Kitchen knife.
• Mandolin (optional).
• Weighing scales and or measuring spoons.
• Salad and mixing bowls.
• Small jar for mixing the dressing (optional).