Orange Fennel Salad w/ toasted Fennel Vinaigrette


  • 4 Oranges , approximately
  • 1 Tablespoon Fennel Seeds
  • 3 Tablespoons Olive Oil ,
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon Sea Salt , or to taste
  • 1 medium Fennel Bulb , thinly sliced
  • handful of Baby Arugula Leaves (optional)


  1. Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4" thick.
  2. In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly.  Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
  3. Combine ground fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix.
  4. Layer orange slices and sliced fennel bulb on serving plates.  Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*Another option for salad - Layer in a lot more arugula to have a more greens-heavy salad. The pepperiness of the arugula goes quite well with freshness of the oranges and fennel.

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