We see fennel and pomegranate growing by the side of the road during our Italy cycling tours. Oranges are produced in the southern regions, but find their way north where blood orange juice, arancia rossa, is on every breakfast buffet. Walnuts are harvested during the fall, and are used in everything from salads to savory meat dishes to risottos to desserts. A few basic knife techniques and a nice olive oil are all you need.
The Silver Spoon, Italy’s best-selling cookbook for over fifty years, includes the description of fennel: “Fennel bulbs are attractive, tasty, and aid digestion. They are also the leanest vegetable. …they are rich in minerals, including calcium, phosphorus, sodium and potassium. Their delicate aroma is reminiscent of aniseed. When buying fennel, bear in mind that the division into male (round) and female (elongated) bulbs has no scientific basis, but it is worth knowing that the former are better for eating raw – on their own or with other types of salad – while the latter are better cooked.”
Fennel Salad with Orange, Pomegranate and Walnuts
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This elegant Italian salad combines thinly sliced fennel with juicy orange segments, crunchy walnuts, and vibrant pomegranate seeds, all dressed in a simple olive oil and sea salt dressing.
Ingredients
- 2 heads fennel, halved and thinly sliced
- Good quality extra virgin olive oil
- Sea salt, to taste
- 2 oranges, peel and pith removed, and separated into segments
- 2 tbsp toasted walnuts, coarsely chopped
- 1/4 cup (60 ml) pomegranate seeds
Instructions
- Place the shaved fennel in a large bowl.
- Drizzle with a generous amount of extra virgin olive oil and season with sea salt to taste.
- Add the orange segments, toasted walnuts, and pomegranate seeds to the bowl.
- Toss gently to combine all ingredients, ensuring the fennel is well coated with olive oil.
- Transfer the salad to a serving platter and garnish with an additional drizzle of olive oil if desired.
Notes
- Use a good quality extra virgin olive oil for the best flavor.
- This salad is best served fresh but can be prepared a few hours in advance and stored in the refrigerator.
- Toasting the walnuts enhances their flavor and adds a delightful crunch.
- Consider using blood oranges for a more vibrant color and unique flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 75
- Fat: 9
- Carbohydrates: 18
- Fiber: 5
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- The Big Mediterranean Salad
- Celery and Parmesan Salad
- Mango, Mint, and Pea Salad
- Spring Salad Dressing
Frequently Asked Questions
Does it matter which type of fennel bulb I buy for this salad?
Yes — according to The Silver Spoon, the round (“male”) bulb is better for eating raw in salads, while the elongated (“female”) bulb is better suited to cooking. For this raw shaved salad, look for the rounder bulbs at the market.
Can I use blood oranges instead of regular oranges?
Yes, the recipe notes suggest blood oranges for a more vibrant color and unique flavor — the same arancia rossa served at Italian breakfast buffets that inspired this dish. Regular navel or cara cara oranges work fine if blood oranges aren’t available.
Can I prepare this salad ahead of time?
The salad is best served fresh, but the recipe notes confirm it can be prepared a few hours in advance and stored in the refrigerator. Hold off on adding the pomegranate seeds and a final drizzle of olive oil until just before serving.
