Orange Salad with Carrots and Fennel

  • Preparation 35 MIN
  • Servings 4
This bright citrus salad topped with carrots and fennel is the perfect recipe for fall.



  1. Using a mandoline, thinly slice the fennel bulb. Reserve the fronds. Slice the carrot and radishes into very thin rounds.
  2. Plunge the sliced fennel, carrot and radishes into a bowl of ice water. Add 2 tbsp (30 ml) of the vinegar. Let soak for 10 minutes or until crisp and starting to curl. Drain and pat dry with paper towel.
  3. In a bowl, combine the oil and remaining vinegar. Season with salt and pepper.
  4. Slice the oranges into rounds and arrange on plates. Top with the crisp vegetables and garnish with fennel fronds. Drizzle with the dressing and serve.

To help you with this recipe

Multifonctional Mandolin

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.