Fennel Salad with Blood Oranges and Parmesan

Cook, In Season, Recipes, Starters, Winter

This salad is a tasty accompaniment to almost any main dish. Serve it with roasted meats, pasta or seafood, or offer soup and crusty bread along with the salad and call it a meal.


Fennel Salad with Blood Oranges and Parmesan


1 large fennel bulb

2 blood oranges

1/2 cup coarsely chopped Medjool dates

1/4 cup extra-virgin olive oil

Sea salt and ground pepper

1 cup shaved Parmesan cheese


Trim fennel, peeling away any woody, fibrous outer layers and tough core and reserving fronds. Using a mandoline, cut fennel bulb into paper-thin slices. In a bowl, mix fennel slices with reserved fronds.


Peel and segment oranges, letting each segment and juices drop into a bowl. Add fennel, dates, olive oil and salt and pepper to taste to orange segments and toss well to coat. Divide among individual plates, sprinkle with Parmesan and serve at once. Serves 4.

4 comments about “Fennel Salad with Blood Oranges and Parmesan

  1. Patricia Sea

    Is this recipe on your website? It sounds delicious, and I would like to pin it and share it with others.

  2. Olivia Ware

    Hi Patricia, unfortunately this recipe isn’t on our website. We are working on adding Pinterest capability to our blog in the near future, so please stay tuned!

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