Side Dish: United States – Fennel-Orange Crunch Salad with Mint and Pistachios
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 medium fennel bulbs, fronds reserved 2 navel oranges 1 / 4 small red onion, very thinly sliced 1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped 2 tbsp (30 ml) fresh mint leaves, torn 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) champagne or white wine vinegar 1 tsp (5 ml) honey or maple syrup 1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste Freshly ground black pepper to taste
Show original ingredient measurements
2 medium fennel bulbs, fronds reserved 2 navel oranges 1 / 4 small red onion, very thinly sliced 1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped 2 tbsp (30 ml) fresh mint leaves, torn 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) champagne or white wine vinegar 1 tsp honey or maple syrup 1 / 4 tsp fine sea salt, plus more to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Trim fennel, reserving a few tender fronds. Halve bulbs, remove core, and shave very thinly (mandoline or knife). Soak shavings in ice water 10 minutes to crisp, then drain and pat dry. Segment the oranges over a bowl to catch juices. Set segments aside. Squeeze remaining membranes to yield 1–2 tablespoons (15 to 30 ml) orange juice for the dressing. Whisk olive oil, vinegar, honey, 1 tablespoon (15 ml) reserved orange juice, salt, and several grinds of pepper until emulsified. In a large bowl, toss fennel and red onion with half the dressing. Fold in half the pistachios. Arrange on a platter. Nestle orange segments over the top, drizzle with remaining dressing, and finish with mint, remaining pistachios, and chopped fennel fronds. Taste and adjust seasoning with a pinch more salt or pepper just before serving.
Show original instructions
Trim fennel, reserving a few tender fronds. Halve bulbs, remove core, and shave very thinly (mandoline or knife). Soak shavings in ice water 10 minutes to crisp, then drain and pat dry. Segment the oranges over a bowl to catch juices. Set segments aside. Squeeze remaining membranes to yield 1–2 tablespoons orange juice for the dressing. Whisk olive oil, vinegar, honey, 1 tablespoon reserved orange juice, salt, and several grinds of pepper until emulsified. In a large bowl, toss fennel and red onion with half the dressing. Fold in half the pistachios. Arrange on a platter. Nestle orange segments over the top, drizzle with remaining dressing, and finish with mint, remaining pistachios, and chopped fennel fronds. Taste and adjust seasoning with a pinch more salt or pepper just before serving.
Per serving | Servings: 4
Generated: 2026-11-05T19:34:20+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.