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Fennel salad with citrus and feta
Fennel salad with citrus and feta

Fennel salad with citrus and feta

Preparation 15 min
Cooking time None
Servings 4 as an appetizer or side dish


  • 2 oranges
  • 2 pink grapefruits
  • 100 ml (7 tbsp) grape seed oil
  • 100 ml (7 tbsp) rice vinegar
  • 10 ml (2 tsp) honey
  • 2 ml (1/2 tsp) onion powder
  • 15 ml (1 tbsp) fresh dill, chopped
  • Salt and freshly ground black pepper
  • 4 bulbs of fennel, medium size
  • 180 ml (3/4 cup) feta cheese, crumbled
  • 15 ml (1 tbsp) fresh mint, chopped


  1. Cut away the peel and white pith from the oranges and grapefruits.
  2. With a sharp paring knife, above a bowl, cut between the segments, separating the flesh from the membranes.
  3. Squeeze the rest of the fruits to extract the juice.
  4. Drain the segments, keeping the juice for the vinaigrette. 
  5. Set the segments aside in the refrigerator.  
  6. Pour the grape seed oil and the rice vinegar into the citrus juice.
  7. Add the honey, the onion powder and the dill. Season with salt and pepper. Stir well.
  8. Cut off the fennel branches (which you may keep for fish stock or broth).
  9. Remove and discard the first leaves around the bulb (often hard and damaged).
  10. Cut the bulbs in half and remove the core. 
  11. Slice into thin strips.  
  12. In a large salad bowl, mix together the fennel and the vinaigrette.
  13. Refrigerate for 1 hour, mixing several times. (This will soften the fennel.)
  14. Place the fennel salad in the centre of 4 plates. 
  15. Garnish with a ring of citrus segments.
  16. Top with feta cheese and fresh mint.
  17. Serve as an appetizer or with grilled meat.
Availability in stores