Shaved Fennel & Citrus Salad with Capers & Parm
I’ve said it before and I’ll say it again: citrus and cheese are a winter love story you simply must try. The sweet and salty combo of juicy winter Cara Caras and parmesan takes me straight to Italy—where I beg the universe to leave me. This simple yet beautiful Shaved Fennel & Citrus Salad with Capers & Parm is a plate of refreshing brightness and floral notes that is perfect as a light starter or a vibrant side dish to a heavier meal. It’s beautifully balanced and comes together effortlessly, so whether you’re hosting a dinner party or looking for something refreshing to munch on in the afternoon, this salad is a must-try that’s as easy as it is impressive.
Choosing the right citrus for this salad
When it comes to choosing citrus for this recipe, you want fruits that are sweet, juicy, and vibrant. I love using Cara Cara oranges in this salad—they’re a type of navel orange known for their deep pink-red flesh and sweet, slightly tangy flavor. The sweetness and low acidity make them a great pairing with the floral, herbaceous fennel and the salty bite of parmesan. If you can’t find Cara Caras, feel free to swap in blood oranges or regular ol’ navel oranges for a similar balance of sweetness and color!
Wheel up a seat & don’t skip the tips
Thinly slicing fennel creates a delicate texture that’s key to this salad’s refreshing bite and piled-up plating. A mandoline ensures uniform slices that are crisp and melt perfectly with the citrus, but if there’s not one in your kitchen or you’re a little afraid of them, just take your time with a sharp knife!
Afternoon snack and sips in your future? This salad pairs beautifully with crisp, refreshing white wines like Grüner Veltliner, Chablis, or Albariño. The acidity and minerality of these wines complement the freshness of the citrus while balancing the richness of the parmesan and the briny capers.
Shaved Fennel & Citrus Salad with Capers & Parm
This refreshing fennel and Cara Cara salad is a delicious balance of sweet and herbaceous with a salty bite from capers and parmesan—my ideal side dish or light appetizer meant to transport you straight to Italy!
Ingredients
- 2 Cara Cara oranges
- ½ fennel bulb
- ¼ cup shaved parmesan
- 1 tablespoon capers
- 2 tablespoons olive oil
- Juice of ¼ lemon
- Fresh cracked pepper
- Flake salt or sel gris, for garnish
Instructions
- Slice the bottoms off both the Cara Cara oranges to create flat surfaces. Then, carefully cut away the peel and pith by following the curve of the fruit, leaving just the colorful flesh. Once peeled, rotate the oranges on their sides and slice them into thin, even wheels. Lay the Cara Cara wheels out on the bottom of a serving plate.
- Using a mandoline or sharp knife, thinly shave ½ of a fennel bulb and layer it over the orange slices.
- Thinly slice or shave about ¼ cup of parmesan, then layer it on top and tuck it into the tangles of the sliced fennel. Sprinkle a tablespoon of capers over top for a burst of salty goodness.
- Drizzle about 2 tablespoons of olive oil and the juice of ¼ lemon over the entire salad. Finish with a few cranks of fresh cracked pepper and a sprinkle of flake salt, then serve!
