An Italian starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Oranges and fennel are worth sourcing organic, especially if you are using the zest from the oranges, as they can have pesticide residues.

Ingredients

• 2 bulbs fennel
• 2 oranges
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 pinch sea salt
• to taste black pepper
• 2 tbsp fresh parsley leaves

Method

1. Trim the fennel bulbs by removing the stalks and stems.
2. Thinly slice the fennel bulbs using a mandoline or sharp knife.
3. Peel the oranges, removing all the white pith, and slice into rounds.
4. In a small bowl, whisk the olive oil, lemon juice, sea salt, and black pepper together to make the dressing.
5. Arrange the fennel slices and orange rounds on a serving platter.
6. Drizzle the dressing evenly over the salad.
7. Garnish with fresh parsley leaves before serving.

Notes

• You can substitute blood oranges for a different visual and flavor twist.
• Chill the salad for 10 minutes before serving to enhance the flavors.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.