Jamie Oliver Fennel and Orange Salad Recipe

Jamie Oliver’s Fennel and Orange Salad Recipe is made with fennel bulb, oranges, olive oil, lemon juice, and fresh herbs. This recipe creates a bright, refreshing citrus-fennel salad. It takes about 10 minutes to prepare and serves 4.

Jamie Oliver Fennel and Orange Salad Recipe Ingredients

• 1 large fennel bulb, thinly sliced (reserve some fronds for garnish)
• 2–3 oranges, segmented
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• A handful of fresh herbs (e.g., parsley or mint), roughly chopped
• Salt and freshly cracked black pepper, to taste

How To Make Jamie Oliver Fennel and Orange Salad Recipe

1. Prepare the Fennel: Trim and thinly slice the fennel bulb, saving some fronds for garnish.
2. Segment the Oranges: Peel the oranges, cut between membranes to release flesh, and collect segments.
3. Make the Dressing: Whisk olive oil, lemon juice, salt, and pepper together until combined.
4. Combine Ingredients: In a bowl, toss together sliced fennel, orange segments, and chopped herbs.
5. Dress and Garnish: Drizzle the dressing over the salad, toss lightly, and garnish with reserved fennel fronds.

Recipe Tips

• Slice Very Thinly: A mandoline helps achieve delicate fennel slices.
• Save the Juice: Catch juices from orange peeling and segmenting to add extra flavor.
• Herb Options: Use mint for cool freshness or parsley for bright, savory notes.
• Room Temperature Fruit: Let oranges come to room temperature for the best flavor.
• Serve Immediately: The salad is best served right after dressing to keep the fennel crisp.

What To Serve With Section

This salad pairs beautifully with grilled fish like sea bass or salmon, roasted chicken, or alongside a creamy goat cheese tart. Its citrusy crunch also complements a brunch spread or mezze platter.

How To Store Section

• Refrigerate: Store undressed mix in an airtight container for up to 1 day. Dress just before serving.
• Avoid Freezing: This salad doesn’t freeze well—fennel and oranges become soggy when thawed.

Fennel and Orange Salad Nutrition Facts (per serving)

• Calories: 120
• Total Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 12 g
• Sugar: 9 g
• Protein: 1 g
• Sodium: 85 mg

FAQs

• Can I prepare this salad ahead?
  Yes—slice fennel and segment oranges ahead of time, store separately, and dress just before serving.
• Can I use grapefruit instead of oranges?
  Absolutely! Grapefruit works well for a tangier, slightly bitter version.
• Is fennel raw okay to eat?
  Yes—raw fennel is crisp and mild, perfect for fresh salads.
• What herbs go best?
  Mint adds cool brightness; parsley brings fresh, savory notes.
• Is this vegan?
  Yes—this recipe is naturally vegan and gluten-free.

Jamie Oliver Fennel and Orange Salad Recipe

Course: SaladsCuisine: British

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

120

kcal

A crisp, zesty salad combining fennel, oranges, and herbs with a lemony olive oil dressing

Ingredients

• 1 large fennel bulb, thinly sliced (reserve some fronds)
  

• 2–3 oranges, segmented
  

• 2 tbsp extra virgin olive oil
  

• 1 tbsp freshly squeezed lemon juice
  

• A handful of fresh herbs, roughly chopped
  

• Salt and freshly cracked black pepper, to taste

Directions

• Prepare the Fennel: Trim and thinly slice the fennel bulb, saving fronds.
  
• Segment the Oranges: Peel and segment oranges, catching any juice.
  
• Make the Dressing: Whisk olive oil, lemon juice, salt, and pepper.
  
• Combine Ingredients: Toss fennel, orange segments, and herbs in a bowl.
  
• Dress and Garnish: Drizzle dressing, toss, and garnish with fennel fronds.