Need a refreshing side that’s bursting with flavor? This Jamie Oliver fennel and orange salad is the perfect balance of sweet citrus, crisp fennel, and fragrant herbs. It’s simple to prepare, light on the palate, and works beautifully alongside rich mains or as a stand-alone starter. The contrast of textures and brightness makes it a standout on any plate.

Why This Recipe Is a Must-Try

Crisp and Juicy Contrast: The crunch of fennel meets the sweetness of oranges in every bite.
Naturally Refreshing: It’s a palate cleanser that pairs well with both light and rich dishes.
Ready in Minutes: Quick to prepare with no cooking involved.
Seasonally Inspired: A great way to use winter citrus and fresh herbs.
Beautiful on the Plate: Visually striking with layered textures and colors.

What Is Jamie Oliver’s Fennel and Orange Salad?

It’s a simple yet elegant raw salad made with thinly sliced fennel, sweet oranges, fresh herbs, and a light citrus vinaigrette. The salad is crisp, tangy, and perfect for serving with seafood, grilled meats, or on its own.

Other Jamie Oliver Recipes

Jamie Oliver Fennel and Orange Salad Ingredients

2 medium fennel bulbs, trimmed and thinly sliced
2 large oranges, peeled and segmented
Zest of 1 orange (optional)
Juice of ½ lemon
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
A few fresh mint or parsley leaves (optional, for garnish)
A handful of arugula or rocket (optional for added green)

Step-by-Step Instructions to Prepare Jamie Oliver’s Fennel and Orange Salad

Step 1: Prepare the Fennel

Trim the fennel bulbs, removing any tough outer layers. Slice them thinly using a sharp knife or mandoline. Place in a large bowl.

Step 2: Segment the Oranges

Using a sharp knife, peel the oranges, removing all the white pith. Cut between the membranes to release clean segments. Add to the fennel.

Step 3: Add Zest and Dressing

Sprinkle in orange zest, if using. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad.

Step 4: Toss and Finish

Gently toss the fennel and orange slices to coat with the dressing. Add fresh herbs or arugula if desired. Serve chilled or at room temperature.

What to Serve With Jamie Oliver’s Fennel and Orange Salad

Grilled Fish or Salmon: The salad’s brightness cuts through the richness of seafood.
Roast Chicken or Turkey: Balances heavier mains with a citrus lift.
Lamb Dishes: Works well alongside slow-cooked or grilled meats.
Mediterranean Mezze Platters: Add freshness to olives, dips, and flatbreads.
As a Standalone Starter: Light, flavorful, and perfect to begin a meal.

Expert Tips for Mastering Jamie Oliver’s Fennel and Orange Salad

Slice Fennel Thinly: The thinner the slice, the more delicate the flavor and texture.
Use Blood Oranges: For added color and sweetness when in season.
Add Crunch with Nuts: Toasted almonds or walnuts bring an extra layer.
Let It Sit for 10 Minutes: Allowing the flavors to meld enhances the taste.
Use a Mandoline for Precision: It makes slicing the fennel faster and more even.

Variations of Jamie Oliver’s Fennel and Orange Salad Recipe

Add Avocado Slices: For creamy texture and richness.
Include Shaved Parmesan: A savory addition that complements citrus.
Try Grapefruit Segments: For a slightly more tart and colorful salad.
Mix in Pomegranate Seeds: Adds sweetness and crunch.
Drizzle with Honey or Balsamic Glaze: Enhances sweetness and depth.

How to Store Leftovers Jamie Oliver Fennel and Orange Salad?

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. While still tasty, the fennel will soften slightly over time. It’s best served fresh.

How to Reheat Jamie Oliver Fennel and Orange Salad Leftovers?

This salad is meant to be served cold or at room temperature. Do not reheat. Simply remove from the fridge and let it sit for a few minutes before serving again.

Nutritional Value (per serving)

Calories: 130 kcal
Carbohydrates: 14g
Sugars: 9g
Fat: 7g
Saturated Fat: 1g
Fiber: 4g
Protein: 2g
Sodium: 150mg

FAQs

Can you eat raw fennel in a salad?

Yes, raw fennel is perfectly safe to eat and commonly used in salads. It has a crisp texture and a mild anise flavor that pairs well with citrus and herbs.

What type of oranges work best for fennel salad?

Navel oranges, blood oranges, or cara cara oranges are ideal. They’re sweet, juicy, and easy to segment, adding both flavor and color to the salad.

How do you cut fennel for a salad?

Trim the stalks and base, remove any tough outer layers, then slice the bulb thinly using a sharp knife or mandoline for best texture in raw salads.

Can fennel and orange salad be made ahead?

Yes, you can prepare the components ahead and store them separately. Combine and dress the salad just before serving to keep the fennel crisp and the citrus fresh.

Final Words

This Jamie Oliver fennel and orange salad is a crisp, vibrant dish that’s as beautiful as it is refreshing. It’s a fantastic side that enhances any main course—or stands alone with elegance. Simple, seasonal, and satisfying, it’s a salad you’ll want to revisit again and again.