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This recipe deserves to be called “The Best Salad Recipe”.  It is crunchy, fresh, sweet, and savory all in one healthy, delicious bowl.


4 tablespoons Champagne vinegar

1 teaspoon Dijon mustard

¼  teaspoon salt

2  teaspoons sugar

¼ cup extra virgin olive oil

2 fennel bulbs with green fronds intact

1 orange 

¼ small red onion, finely sliced crosswise

½ cup radishes, thinly sliced

Sea salt, to taste

Freshly ground black pepper


In a small bowl combine vinegar, mustard, salt, and sugar and mix well. Add olive oil in a thin drizzle while whisking it into the vinegar to help emulsify.  Set aside.

Using a sharp knife, cut the tops off of the fennel.  Pick about ⅓ cup of the green fennel fronds from the tops and chop them into small bits.  Set aside.

Halve the fennel bulbs lengthwise.  Remove any tough outer layers. Slice the fennel lengthwise as thinly as possible.  It is easiest to use either a mandoline or your food processor. Place the sliced fennel into a large salad bowl.

Slice the skin and white pith from the orange.  Cut out the segments of orange around the membranes and add them to the bowl.  If you can do the cuts over the salad bowl to catch the juice, it adds to the sweetness of the salad.

Thinly slice the red onion and radishes and add them to the salad bowl.

Add the chopped fennel fronds.

Lightly toss the vegetables to mix.

Whisk the dressing a final time and drizzle over the vegetables.  Toss lightly until all the vegetables are coated with the dressing.  

Taste for seasonings and add additional salt and pepper if needed.

Serve chilled or at room temperature.

  • Prep Time: 25 minutes
  • Category: Starter-Salad
  • Cuisine: Italian

Keywords: best salad recipe, fennel recipes, raw recipes, salad recipes, light lunch recipes, salad with vinaigrette recipes