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Citrus salad with fennel and walnuts

Citrus salad with fennel and walnuts

Servings 4


  • 2 blood oranges
  • 1 orange
  • handful of cumquats (optional); sliced
  • 1 baby fennel
  • 1/4 cup walnuts
  • A couple of sprigs of chervil to garnish (or use the fennel fronds)

For the dressing

  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon orange blossom water
  • Salt and pepper


  • Cut the top and bottom off the oranges. Run your knife down the sides to remove the remaining skin so there is no white left on the oranges. Slice the oranges.
  • Using a mandolin to slice the fennel as fine as you can. Alternatively use a sharp knife to slice as fine as possible.
  • Arrange the fennel on a plate and top with the oranges, cumquats, walnuts, and garnish with the chervil.
  • For the dressing, combine all ingredients in a small bowl and combine. Drizzle over the salad. Serve, or refrigerate until ready to serve.


Serves 4 as a side. I prefer it served cold from the fridge, it allows everything to marinate and the fennel under the oranges to take on the other flavours.