Fennel, Orange & Scallion Salad with Shallot-Citrus Vinaigrette

This crisp and refreshing salad pairs shaved fennel with juicy rounds of orange and delicate scallions, all tossed in a bright shallot-citrus vinaigrette. It’s a beautiful balance of sweet, tangy, and subtly anise flavors—perfect as a light starter or a vibrant side for fish or roast chicken. Simple, seasonal, and effortlessly elegant.

Pre Time: 15 mins | Total Time: 15 mins| Serves: 4

Ingredients

• 1 large bulb fennel, thinly sliced, reserve fronds if you would like to use them later

  
  

• 2 large oranges, peeled and sliced into rounds or supremes

  
  

• 2 scallions, thinly sliced on a bias, green and white parts

  
  

• 1 handful of baby arugula or mâche, optional for body

  
  

• 1 tablespoon chopped toasted pistachios or almonds, optional for crunch

  
  

• 1 Fennel fronds, for garnish

  
  

• 1 small shallot, minced

  
  

• zest of 1/2 orange

  
  

• 1 tablespoon fresh orange juice

  
  

• 1 tablespoon white wine vinegar or champagne vinegar

  
  

• 1/2 teaspoon Dijon mustard

  
  

• 3 tablespoons extra virgin olive oil, French if you have it

  
  

• salt & cracked white pepper, to taste

Instructions

Step 1

Using a sharp knife, slice off the top and bottom of each orange. Stand the orange on one end and carefully cut away the peel and pith, following the curve of the fruit. Then, slice the peeled orange crosswise into thin, even rounds—just like in a French bistro presentation. Set aside.

Step 2

In a mixing bowl or directly on a platter, layer the fennel slices, orange rounds, scallions, and red onion (or shallots). If using, tuck in a few leaves of arugula or mâche.

Step 3

In a small bowl or jar, whisk together the orange juice, Dijon, and minced shallot. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.

Step 4

Drizzle the vinaigrette over the salad just before serving. Finish with a scattering of toasted nuts and a few reserved fennel fronds.