Start by washing the fennel thoroughly and separating the bulb from the stalks and fronds. Using a mandoline, slice the bulb and stalks as thinly as possible to keep the texture crisp and light. The fronds, often discarded, are packed with flavor—chop them finely to bring their delicate, herbal notes into the dish.
For the dressing, blend a handful of the fennel fronds with olive oil, lemon juice, salt, and black pepper until you get a smooth, fragrant sauce. This will infuse every bite with fennel’s fresh, anise-like aroma.
To assemble, arrange the citrus slices on a plate, layering the orange, blood orange, and grapefruit for a vibrant, colorful base. Scatter the fennel slices on top, letting them curl naturally. Toasted pistachios add a subtle crunch, while crumbled feta (if using) balances the flavors with its creamy, tangy touch. Finally, drizzle the fennel dressing over the salad, letting it bring everything together.
A fresh, vibrant dish that makes the most of fennel—no waste, just flavor.
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