Bright, fresh and ready in minutes, this blood orange, fennel and pistachio salad is Sicilian sunshine on a plate. Juicy citrus rounds and paper-thin shaved fennel are dressed in a honey-sherry vinaigrette and finished with crunchy pistachios and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. It’s an elegant no-cook starter or side that comes together with almost no effort.
Why You’ll Love This Blood Orange & Fennel Salad
- No-Cook & Elegant: A genuinely impressive starter that needs nothing more than slicing, shaving and a quick whisk of dressing.
- Fresh & Vibrant: Sweet citrus, aniseed fennel and earthy pistachios balance beautifully, lifted by a flake of Sicilian sea salt.
- Naturally Good for You: Light, colourful and packed with fresh produce – perfect alongside richer Sicilian dishes.
How to Make Blood Orange & Fennel Salad
- Prepare the blood oranges: Using a sharp knife, peel each orange so all the pith is removed and you’re left with just the juicy flesh. Slice into 1cm rounds and arrange on a platter, tipping any juices from the board into a small bowl.
- Shave the fennel: Cut the top off the fennel bulb, reserving the fronds. Use a mandolin or sharp knife to shave the fennel very thinly, then arrange it across the platter with the orange slices.
- Whisk the dressing: To the bowl of reserved orange juice, add the olive oil, sherry vinegar, honey, Sicilian Fine Sea Salt, Selected by Maldon and a little cracked black pepper. Whisk together into a dressing.
- Dress and garnish: Drizzle the dressing all over the orange and fennel, then garnish with the finely chopped pistachios and reserved fennel fronds. Serve straight away.
Tips for the Perfect Blood Orange & Fennel Salad
- Shave it paper-thin: A mandolin gives the finest, most delicate fennel slices – the thinner the better for this salad.
- Save every drop of juice: Tip the juices from your chopping board into the dressing for extra citrus flavour.
- Finish with the flakes: A pinch of Sicilian Fine Sea Salt, Selected by Maldon right before serving makes the sweet citrus sing.
What to Serve with Blood Orange & Fennel Salad
This salad is a fresh, palate-cleansing partner for richer Sicilian plates. Serve it alongside grilled swordfish steaks or Sicilian arancini, with sesame semolina bread to mop up the dressing. It also slots nearly into an antipasto spread. Out of blood orange season, regular oranges or a mix of citrus works just as well.
Frequently Asked Questions
Can I use regular oranges?
Yes. Blood oranges give a striking colour and a slightly berried sweetness, but regular oranges, navel or a mix of citrus work just as well when they’re out of season.
Can I make it ahead?
Slice the oranges and shave the fennel a few hours ahead and keep chilled, but dress the salad and add the pistachios just before serving so everything stays crisp and fresh.
How do I stop the fennel browning?
Toss the shaved fennel in a little of the orange juice or lemon juice if prepping ahead – the acid keeps it pale and fresh.
