Fennel & Cara Cara Orange Salad

Fennel & Cara Cara Orange Salad

This recipe is a California take on an Italian classic.  Feel free to swap out the pistachios for olives, walnuts, hazelnuts or no nuts at all.  This is a great side salad with fish or fowl, or a vegetarian main dish with the addition of a whole grain like farro, couscous, wheat berry or quinoa.



One medium bulb of fennel
Two Cara Cara oranges.
One medium pickled red onion
One medium bulb fennel
1/4 C chopped (roasted, salted) pistachios
1 Lemon
Salt and Pepper
1/2 C champagne vinegar
Olive oil


Remove fronds from fennel so that no spears protrude from the root. Cut off the base and then slice down the center of the root to expose the heart.  Much like a cabbage heart, the fennel heart tastes great, but I recommend removing it for this salad. You can remove it and slice it thinly to include in the salad, but keeping it attached will bind all the fennel to the center, making the pieces too large to eat. After removing the heart, slice the bulb (and the heart if you like) thinly.  Toss with lemon juice and salt and set aside.      

Segment your Cara Cara oranges. Slice off the top and bottom of the orange, and set it on one end on a cutting board.  Then slice the skin off with a knife, moving from top to bottom, so that the orange segments are exposed without an outer layer of pith. Carefully holding the orange in your hand, cut into the orange with a sharp knife using two cuts per segment. This way, your segments do not have any pith on them. Squeeze the juice from the heart of the orange and reserve for dressing.

Toss orange and fennel together with pickled onion and salt. Add a splash of orange juice and circle your mixing bowl with olive oil. Toss from the outside in to best incorporate the oil. Finish with pistachios on top! 

Marisa Wiker