Salad: United States – Shaved Fennel and Orange Salad Topped with Dill-Pistachio Crunch
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 large fennel bulb, trimmed (fronds reserved) 2 oranges, segmented 1 tbsp (15 ml) fresh orange juice 1 tsp (5 ml) finely grated orange zest 6 radishes, thinly sliced 1 small shallot, thinly sliced 2 tbsp (30 ml) shelled pistachios, roughly chopped 2 tbsp (30 ml) fresh dill, chopped 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) white wine vinegar 1 / 2 tsp (2.5 ml) honey Salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
1 large fennel bulb, trimmed (fronds reserved) 2 oranges, segmented 1 tbsp (15 ml) fresh orange juice 1 tsp finely grated orange zest 6 radishes, thinly sliced 1 small shallot, thinly sliced 2 tbsp (30 ml) shelled pistachios, roughly chopped 2 tbsp (30 ml) fresh dill, chopped 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) white wine vinegar 1 / 2 tsp (2.5 ml) honey Salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Halve the fennel bulb, remove the core, and thinly shave the bulb with a mandoline or sharp knife; coarsely chop a small handful of fennel fronds for garnish. Segment the oranges over a bowl to catch juices; set segments aside and measure 1 tablespoon (15 ml) of the collected juice. Whisk together olive oil, lemon juice, reserved orange juice, white wine vinegar, honey, orange zest, a pinch of salt, and black pepper to make the dressing. In a large bowl, toss the shaved fennel, radishes, and shallot with the dressing; let sit 5 minutes to lightly soften. Gently fold in the orange segments. Transfer to a platter and sprinkle with pistachios, chopped dill, and fennel fronds; finish with additional salt and pepper to taste and serve.
Show original instructions
Halve the fennel bulb, remove the core, and thinly shave the bulb with a mandoline or sharp knife; coarsely chop a small handful of fennel fronds for garnish. Segment the oranges over a bowl to catch juices; set segments aside and measure 1 tablespoon of the collected juice. Whisk together olive oil, lemon juice, reserved orange juice, white wine vinegar, honey, orange zest, a pinch of salt, and black pepper to make the dressing. In a large bowl, toss the shaved fennel, radishes, and shallot with the dressing; let sit 5 minutes to lightly soften. Gently fold in the orange segments. Transfer to a platter and sprinkle with pistachios, chopped dill, and fennel fronds; finish with additional salt and pepper to taste and serve.
Per serving | Servings: 4
Generated: 2026-11-05T19:34:41+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.