Orange Fennel Rosemary Salad


I have been eating this salad on repeat for the last 4 weeks. With the beautiful oranges in season, this has become my “go-to“ salad this winter. It’s super easy, wonderfully delicious and very healthy (also Paleo and Whole 30 compliant). This is also a great salad you can prepare in advance for a dinner party because it just gets better with time and allows all of the flavors to marinate together. I thank my husband again for this wonderful Sicilian recipe.


INGREDIENTS: (serves 4)

4 large oranges (you can use any combination of sweet oranges; here I used 2 blood oranges & 2 navel oranges)

1 large fennel bulb (or 2 smaller ones)

1 fresh rosemary sprig

small handful of capers

coarse sea salt

generous drizzle or two of high quality extra virgin olive oil

freshly cracked pepper



  1. Trim the fennel bulb and cut in half. Thinly slice each half.
  2. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith (keep the peels for their juice). Then thinly slice crosswise.
  3. In your serving dish, pour any juice that has accumulated on your work surface, including all of the juice that you can squeeze out of the cut peels.
  4. Line a layer of orange rings on the bottom of your dish and then layer with some fennel slices. Continue to layer with remaining orange rings and fennel.
  5. Pick the rosemary needles off the sprig and chop very finely and add to the salad.
  6. Add a small handful of capers.
  7. Season the salad to taste with a couple of pinches of coarse sea salt (very important there is enough salt), a generous drizzle or two of high quality extra virgin olive oil and freshly cracked pepper.
  8. Toss the salad and let it sit for at least 15-20 minutes before serving. Add another drizzle of olive oil and a pinch of sea salt if necessary right before serving.