Ingredients:

  • 1 large Fennel Bulb (approx. 450 g), trimmed, outer layers peeled, fronds reserved
  • 2 large Navel Oranges, fully segmented
  • 1 medium Blood Orange, fully segmented (optional)
  • 1/4 small Red Onion, very thinly sliced
  • 1/4 cup Fresh Mint, finely chopped, divided
  • 1/4 cup Pistachios, roughly chopped
  • 4 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Orange Juice (reserved from segmenting)
  • 1 tsp Liquid Honey or Maple Syrup
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Sea Salt
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Prepare the Fennel: Trim the stalk ends and reserve any feathery fronds for garnish. Peel off the tough outer layer. Using a mandoline or a very sharp knife, slice the fennel bulb crosswise into paper-thin shavings. Place the shaved fennel into a large mixing bowl.
  2. Soak the Red Onion: Place the thinly sliced red onion in a small bowl of cold water for 5 minutes to mellow its harshness. Drain thoroughly.
  3. Segment the Oranges (Supremes): Slice the top and bottom off each orange. Carefully cut the peel and white pith away. Working over a clean bowl (to catch the juice), slice between the membranes to release the individual segments (supremes). Squeeze the remaining membranes to extract maximum juice, reserving 1 tablespoon for the dressing.
  4. Combine Wet Ingredients: In a small bowl, combine the lemon juice, reserved orange juice, honey/maple syrup, and Dijon mustard. Whisk thoroughly.
  5. Emulsify the Dressing: Slowly drizzle in the olive oil while continuously whisking until the mixture thickens slightly and emulsifies. Season the dressing with sea salt and black pepper. Stir in half of the chopped fresh mint.
  6. Combine Ingredients: Add the shaved fennel, drained red onion, and the orange segments to the large mixing bowl.
  7. Dress Lightly: Pour about three-quarters of the vinaigrette over the salad. Gently toss the ingredients until everything is lightly coated.
  8. Rest (The Key Step): Allow the salad to rest at room temperature for 10–15 minutes. This allows the fennel to soften slightly and absorb the dressing.
  9. Final Garnish: Taste and adjust seasoning (add more dressing if needed). Transfer the salad to a serving platter. Sprinkle generously with the chopped pistachios, the remaining fresh mint, and the reserved fennel fronds. Serve immediately.