Spanish Roasted Fennel and Orange Salad Recipe
A light salad that combines the sweet, slightly anise-like flavor of roasted fennel with juicy orange and olive oil – something that’s often served in Spain in winter, when citrus fruit is at its best. The dish is fresh, crunchy, and very aromatic, perfect as a starter with fish or light meats. The flavors are a bit like Mediterranean salads from Italy, but with a Spanish twist thanks to the smoked paprika in the dressing.
This salad showcases how simple Mediterranean ingredients can create a complex, aromatic dish: sweet roasted fennel, juicy citrus, and smoky paprika in the dressing give it a distinctly Spanish character while staying light and refreshing.
Chef's tips
Don’t over-roast the fennel – it should be soft but still slightly firm in the center, not completely caramelized. Taste the dressing and adjust the balance of acidity and sweetness with a bit more vinegar or honey, depending on how sweet your oranges are.
How to serve
Serve on a large platter so the colors of the fennel, orange, and red onion are visible. It pairs especially well with simply grilled or baked white fish, or as part of a tapas-style spread with olives, cheeses, and crusty bread.
Ingredients
- fennel bulbs, cut into thin wedges - 2 pieces
- orange peeled, with pith and membranes removed, segmented - 2 pieces
- red onion very thinly sliced into feathers - 0.5 pieces
- olive oil plus 1 tablespoon for roasting the fennel - 4 tablespoons
- white wine vinegar - 1.5 tablespoons
- honey - 1 teaspoon
- sweet smoked paprika - 0.5 teaspoons
- sea salt to taste
- black pepper to taste
- black olives pitted, halved - 10 pieces
- flat-leaf parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash the fennel, cut off the green stalks (you can reserve the fronds for garnish), cut the bulbs in half, remove the hard core, and slice into thin wedges.
- Spread the fennel on a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Toss with your hands so the oil coats the vegetable.
- Roast the fennel for 20–25 minutes, until it softens and is lightly browned around the edges. Halfway through roasting, stir the pieces with a spatula.
- Meanwhile, prepare the oranges: with a sharp knife, cut off the top and bottom, stand the orange on a board, and cut off the peel together with the white pith, guiding the knife along the fruit. Then cut out the segments between the membranes, collecting the juice in a bowl.
- Pour the orange juice into a small bowl, add 4 tablespoons of olive oil, the vinegar, honey, smoked paprika, salt, and pepper. Whisk thoroughly with a fork until the dressing comes together slightly.
- Transfer the roasted fennel to a large bowl, add the red onion slices, orange segments, and olives. Pour over the dressing and gently toss.
- Sprinkle the salad with parsley and, optionally, fennel fronds. Serve slightly warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku; przed podaniem wyjmij na 15 minut, aby nabrała temperatury pokojowej.
