Side · salad
Fennel and Orange Salad
Shaved fennel and orange segments in a bright, crunchy salad. Cuts through anything rich.
Active15 min
Total15 min
Dishes1
Per serving$1.10
Ingredients · 4 servings
| 1 whole | fennel bulb grow it ↗ |
| 2 whole | orange |
| 0.25 whole | red onion |
| olive oil · pantry | |
| kosher salt · pantry |
Method
The chef moveShave the fennel paper-thin on a mandoline — thick-cut fennel stays tough and licorice-sharp, thin-shaved it turns tender and mild.
- Shave fennel paper-thin on a mandoline or with a sharp knife. Segment the oranges, saving any juice.
- Thinly slice red onion.
- Toss everything with olive oil, reserved orange juice, and salt.
The Why · No Anecdotes
The science, not a story about my childhood.
Why does fennel taste so much milder shaved thin than chopped?
Fennel's anise flavor comes from concentrated aromatic compounds released when its cells are damaged. A thin shave breaks far fewer cells per bite than a thick chop, so less of that sharp licorice flavor hits your tongue at once — the flavor is the same, just diluted by the smaller surface-to-bite ratio.