Alright, Let Me Tell You About This Fennel & Citrus Salad

If you’ve ever found yourself staring into your fridge at 6pm, sort of hungry but mostly bored, I feel you. That’s exactly how I ended up making this Shaved Fennel & Citrus Salad the first time—just sort of poking around, hoping inspiration would leap out form the crisper drawer. It didn’t, exactly, but a very pretty fennel bulb and three sad-ish oranges caught my eye, and honestly, this dish is now in weekly rotation at my house. Plus, anything that lets me whack out the mandoline slicer always feels like a bit of an adventure (with minor danger, but we live for thrills, right?). No joke: this salad has genuinely brightened up dull winter dinners, and hey, it makes me seem fancier than I actually am.

Why I Can’t Get Enough of This Fennel & Citrus Salad

I make this whenever I want to pretend I’m eating lunch somewhere sunny—my family loves the big, fresh flavors and crunchy vibes. If you’re one of those “fennel-is-too-strong!” folks, I get it, but trust me: once it’s all mixed with the citrus and (big secret coming) just a hint of honey, it’s so mellow. My partner *still* refuses capers, but they secretly add so much, so I just chop them really fine so nobody notices. Honestly, the most annoying part is not eating half the citrus segments as I go. But that’s part of the charm, isn’t it?

What You’ll Need (and What I Sometimes Swap)

1 large fennel bulb (sometimes I do two smaller ones—just use what you’ve got)
2 navel oranges, peeled and sliced (blood oranges are lovely here, or even grapefruit if you’re feeling sassy)
1 pink grapefruit, peeled and segmented (or just another orange if you’re out—been there)
1 small shallot, thinly sliced (red onion works too, though my grandma swears by proper shallots)
A small handful of fresh dill fronds (but parsley is fine—don’t sweat it)
2 tablespoons extra virgin olive oil (once in a pinch, I used avocado oil, no tragedy ensued)
1 tablespoon lemon juice (fresh is best, but I’ve drizzled bottled in a rush)
1 teaspoon honey (or a drizzle of maple syrup when I’m feeling wild)
1 tablespoon capers, rinsed (optional—my youngest picks them out anyway)
Flaky salt & cracked black pepper, to taste

How I Pull This Salad Together

First, slice off the fennel stalks and fronds (set aside the fronds! I always almost forget), then shave the fennel bulb as thin as your nerves (and tools) allow. Mandoline makes it easy—just watch those fingers. Knife works in a pinch, but you’ll get chunkier pieces. No biggie;
Peel your oranges and grapefruit, then slice (or segment) them over a bowl so you catch all those lovely juices. Juice = extra flavor for the dressing. Actually, I find it works better if you do this part right into the salad bowl;
Sling the fennel, citrus, and shallot into a big bowl and give it a little toss. It’ll look a bit odd at this stage—don’t panic;
In a mug or jug (or, let’s be honest, the nearest jar), whisk together the olive oil, lemon juice, and honey. Pour it right over the salad;
Add most of the dill and capers (if using), sprinkle with salt & pepper, then toss gently (this is where I sneak a forkful—quality control, right?);
Taste! Add more lemon, salt, or honey if you want. Scatter the rest of the dill on top. Stand back and admire your citrusy masterpiece.

A Few Notes I’ve Learned the Hard Way

If the fennel bulb is looking a bit rough, peel the outer layer off—sometimes it’s weirdly tough. Don’t ask how I found that out.
Citrus juice everywhere? Peel over the bowl. Saves cleanup, and every drop is gold for flavor.
I always seem to lose half the dill to the hinges of my fridge. Give up now and just buy a bunch.

Some Salad Twists I’ve Tried (For Better or Worse…)

Add thinly-sliced radish—nice bite, if you’re a radish person. My mum says it’s “too much.”
Toss in fresh mint for an even fresher flavor, but I’d avoid basil, unless for some reason you want a weird pizza vibe (learned that the hard way).
One time I tried tossing in feta. Made it taste like a confused Greek salad—not my best work.

Gear: What’s Needed (Sort Of)

Mandoline slicer (fancy, sure, but I sometimes just use a big kitchen knife and extra patience)
Salad bowl
Small whisk or fork for dressing
Sharp knife for citrus
Chopping board—any will do

Honestly, use what you’ve got. I once did this with a potato peeler (not recommended—was a faff, but it worked)

Storing Leftovers (If That Ever Happens…)

It’ll keep in an airtight container in the fridge for a day or so. The fennel stays pretty crisp, but the citrus softens. Actually, I think it tastes better the next day—all the flavors cozy up together, you know? Though honestly, in my house it never lasts more than a day!

How I Like to Serve It

I plop it on the table with roasted chicken or pan-fried fish—works with almost anything, honestly. The zing cuts through anything heavy (like that roast you swear you’d never make again). Sometimes, if I’m feeling wild, I’ll serve it with a big hunk of sourdough, or even mix it into leftover quinoa for lunch. Kid-approved? Well, define ‘approved.’

Little Pro Tips (From Me Messing Up)

I once rushed the citrus peeling and ended up with more pith than fruit. Go slow—it pays off flavor-wise.
Don’t overdress! I know, shocking, but you can always add more. Once I made it swimming in oil and, yeah, lesson learned.
If you skip the capers, maybe up the salt a smidge. Otherwise, something’s missing you can’t quite put your finger on.

Questions Folks Have Actually Asked Me

Can I make this ahead?: Totally; just wait to add the herbs till the last minute. Otherwise, they get all limp and sad.
Does it have to be fennel? I’m not a fan.: You could swap in super-thin celery, but the fennel really makes it special—just saying.
Is this vegan?: Swap honey for maple syrup or agave, and you’re good to go!
Which citrus is best?: Honestly, whatever’s cheap and juicy at the shop. Blood oranges look fancy if you’re out to impress. I don’t bother for weeknight dinner.
Do I really need a mandoline?: Nope! Just use a sharp knife. Slices might be a bit chunkier, but it’s still tasty.
Got a make-ahead lunch tip?: I sometimes add a scoop of cooked farro or quinoa, so the salad feels more like a meal at midday. And, don’t forget a fork.

Shaved Fennel & Citrus Salad