When I forget to cook lunch or dinner — and believe me, it happens — fennel becomes my kitchen rescue. I buy fennel bulbs by the box at the market, choosing the chubby, tender ones that feel firm to the touch and still have bright green tops. I stash them in the fridge for those evenings when plans fall apart and I need something fresh, fast and satisfying.
If the main dish I had in mind turns out too meagre, I quarter a fennel bulb and serve it on a plate with a small bowl of extra virgin olive oil and a generous pinch of salt. In Italy we call this pinzimonio — simply dipping the freshest raw vegetables into good olive oil. It’s effortless, elegant and surprisingly comforting.
Fennel marries beautifully with another seasonal ingredient: oranges, especially blood oranges.
A fennel and blood orange salad is my winter go-to side dish, and it pairs especially well with grilled fish or pork chops. When I really haven’t planned a meal, though, the salad can easily become the main event. My favourite additions are crumbled feta or buffalo mozzarella for creaminess; salty anchovies or pickled herrings work wonderfully if you prefer a savory edge. Always have crusty bread and good olive oil on hand to round out the plate.
Orange and fennel salad
This orange and fennel salad is a versatile winter recipe: a bright, seasonal side dish that also makes a light main when paired with cheese, fish or cured fish. It is quick to assemble and highlights the contrast between the fennel’s mild anise notes and the citrus sweetness of blood oranges.
Prep time: 10 mins
Course: Side dish
Cuisine: Italian
Serves: 4 as a side, 2 as a main
Ingredients
- 1 fennel bulb
- 2 blood oranges (or regular oranges if unavailable)
- a handful of black olives
- extra virgin olive oil, to taste
- salt, to taste
- freshly ground black pepper, to taste
- optional: crumbled feta, buffalo mozzarella, anchovies or pickled herring
Instructions
- Rinse the fennel bulb and pat it dry. Trim the base and any tough outer layers. Slice the fennel thinly across the bulb, including the feathery tops if they are fresh. For a bit more crunch, slice slightly thicker.
- Peel the oranges and slice them into rounds or segments, removing any pith so they remain bright and clean tasting.
- Gently combine the fennel slices, orange slices and a handful of black olives in a bowl. If using cheese or preserved fish, add them now.
- Dress the salad with a generous drizzle of extra virgin olive oil, season with salt and freshly ground pepper, and toss gently. Serve immediately: the salad is best when the oranges are juicy and the fennel retains some crispness. Left to sit too long it will release liquid and become watery.
Serve this blood orange and fennel salad with…
Though this is the kind of recipe I turn to on nights when I’ve forgotten to cook, it also slots neatly into a planned menu. Here are a few pairings I love that complement the salad’s bright, textural contrast:
- Tagliatelle with romanesco, anchovies and burrata. A vegetable-forward pasta, where the romanesco or cauliflower brings a delicate creaminess and the anchovies add savory depth. The citrus notes from the salad brighten each bite.
- Butternut squash and lamb meatballs. These meatballs are moist and slightly sweet from the squash; the salad’s acidity cuts through the richness and refreshes the palate. Try a spoonful of pesto on the meatballs to lift the flavours further.
- Zabaione for dessert. A light, whipped custard that finishes a winter meal on a comforting note. After a fresh, citrusy starter or side, zabaione provides a warm, silky contrast.
A brief note from the kitchen
This post is shorter than usual because we’re busy brewing some exciting news and working against a few tight deadlines. Come back on Friday to celebrate ten years of Juls’ Kitchen and to discover our new project — it’s thrilling, a little scary, and I can’t wait to share it with you.
If you enjoy simple seasonal cooking, keep a few fennel bulbs on hand during the colder months. They transform quick meals into something thoughtful without much effort: crisp, aromatic and perfectly paired with citrus.