Fennel Salad

Shaved Fennel Salad with Blood Orange, Thyme, and Crispy Chicken Cutlets

Looking for a vibrant, crunchy, and slightly sweet salad to top off your next dinner? This shaved fennel salad with blood orange, thyme, and toasted walnuts is the perfect choice. Not only does it pair beautifully with crispy chicken cutlets, but it also works as a light and refreshing standalone dish. Ready in just 15 minutes, this easy fennel salad recipe is a game-changer for weeknight dinners or special occasions.

What Makes This Fennel Salad Special?

This fennel salad is all about balance. You’ve got the crunch from thinly sliced fennel and toasted walnuts, the sweetness from juicy blood orange segments, and the herby fragrance of fresh thyme. When tossed with high-quality olive oil and finished with flakey sea salt, the flavors truly shine.

What sets this salad apart is its versatility. It’s just as delicious served as a light dinner salad as it is piled high on crispy chicken cutlets. Plus, the bright colors and textures make it as visually stunning as it is tasty.

Ingredients for Shaved Fennel Salad

Here’s what you’ll need to make this refreshing Italian fennel salad:

• Fennel Bulb: The star of the show! Slice it as thin as possible for the best crunch.
• Shallot: Adds that mild onion flavor and complements the sweetness of the blood orange.
• Blood Oranges: Provide a pop of color and natural sweetness. Regular oranges or mandarins can work in a pinch. Grapefruit is also an excellent option.
• Walnuts: Toasted for extra crunch and lots of nutty flavor.
• Fresh Thyme: Adds fresh, floral and herby flavor to the salad. So good. 
• Fennel Fronds: These delicate greens are perfect for garnish.
• Olive Oil: Use the best extra virgin olive oil you can find for a rich, silky dressing.
• Flakey Sea Salt and Freshly Ground Pepper: Out seasoning essentials.

How to Make a Shaved Fennel Salad with Blood Orange and Walnuts

Step 1: Prep Your Ingredients

1. Slice the fennel
   Use a mandoline or a sharp knife to shave the fennel bulb into thin slices. Save a few fennel fronds for garnish. I like the mandolins from Benriner. They are what I use and would recommend.
2. Segment the blood oranges
   Carefully remove the peel and pith, then slice between the membranes to release the segments.
3. Toast the walnuts
   Heat a small skillet over medium heat. Add the walnuts and toast until fragrant, about 3-4 minutes.

Step 2: Assemble the Salad

1. In a large bowl, combine the shaved fennel, sliced shallot, blood orange segments, and toasted walnuts.
2. Strip the leaves from the thyme sprigs and add them to the bowl. Toss gently to combine.
3. Drizzle with olive oil and season with flakey sea salt and freshly ground pepper. Toss again to ensure everything is evenly coated.

Step 3: Serve and Enjoy

To serve, pile the salad generously atop crispy chicken cutlets. Garnish with fennel fronds and a final drizzle of olive oil. Alternatively, enjoy it as a refreshing side dish or light main course.

FAQs About Fennel Salad

What is fennel?

Fennel is a crunchy vegetable with a mild anise (licorice-like) flavor. It’s used in lots of Italian and Mediterranean cooking since it’s indigenous to the area. When fresh it and adds a refreshing crunch to salads. And when cooked, it has that delicious mellow licorice flavor, but becomes sweeter and a little nutty. Either way, fresh or roasted, fennel is absolutely delicious.

Can I substitute blood orange with another citrus fruit?

Absolutely! Regular oranges, mandarins, or even grapefruit or pomelo are all great alternatives if blood oranges aren’t available.

How do I make this salad vegetarian?

The salad itself is already vegetarian. To make the entire dish vegetarian, simply skip the crispy chicken cutlets. Serve this with some crusty bread, alongside some seasonal roasted veg, or with beans or crispy chic peas.

Tips for the Best Fennel Salad

• Use fresh fennel: Look for bulbs that are firm and free from blemishes. The fronds should be bright green.
• Slice thinly: Keep the slices nice and thin. It adds to the whole texture of the dish.
• Toast your nuts: This step enhances their flavor and adds that satisfying crunch.
• Season generously: Don’t skimp on salt and pepper—they’re crucial for bringing out the flavors. And make sure to add plenty of good quality olive oil as well.

Pairing Suggestions

This fennel salad pairs beautifully with:

Crispy Chicken Cutlets: A classic pairing that’s hearty and satisfying.

Grilled Fish: The light, citrusy flavors complement seafood perfectly. Excellent with grilled scallops.

Pasta Dishes: Serve it alongside pasta for a complete Italian-inspired meal. I love it alongside spaghetti tossed with Sicilian Pistachio Pesto with mint.

Did You Make This Recipe?

I’d love to see your version of this Fennel and Orange Salad! Leave a comment below or tag @TheMostHungry on Instagram with your version. I can’t wait to see!