Orange and fennel salad

Matt Tebbutt's quick salad makes a refreshing and unusual side dish for grilled meat or fish
By Matt Tebbutt
Orange and fennel salad
  • Rating:
  • Serves: 1
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 fennel, shaved (fronds reserved)
  • flat-leaf parsley, to serve

For the Dressing

  • 2 oranges
  • 1 shallot, chopped finely
  • 2 tsp caraway seeds, ground
  • splashes white wine vinegar
  • splashes light olive oil
  • splashes water
  • 1 tsp Dijon mustard


1. Put the shaved fennel into a serving bowl.

2. For the Dressing: Grate the zest from the oranges, then peel and segment them, catching and reserving any juice.

3. Combine the orange zest and juice with the remaining dressing ingredients to make a dressing.

4. Pour the dressing over the shaved fennel and garnish with whole flat leaf parsley leaves, fennel fronds and orange segments.

Rate This Recipe