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This fennel citrus salad is best enjoyed al fresco.

Fennel Citrus Salad


  • Fennel

  • Herbs

  • Whole mustard seeds

  • Orange

  • Parmigiano cheese

  • Olive oil

  • Red wine vinegar

  • Salt


  1. Thinly slice the fennel, section the orange and add all to the mixing bowl.

  2. Combine olive oil, red wine vinegar, mustard seeds and salt to the Mason jar, shake to combine.

  3. Dress and plate the salad, garnish with small fresh herb leaves.

  4. Finish with long thin slices of parm on top.

Fennel Citrus Salad




Daily food & travel inspiration in your inbox

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- We're here at the White House, they've got a lovely fountain over there. The White House kitchen garden is right to my right, that was sort of redundant. And I picked this lovely fennel with the First Lady herself. And I thought we'd make a fennel citrus salad. So let's get to it. You can do it with a mandolin, I guess, if you want, although mandolins kind of scare me, Because I always feel like I'm gonna cut my finger off. So we just get like, the bulb of the fennel. Something like, you know, like that. And this is, anisey and wonderful. Orange. Cut off the end here. Cut off the end here. Take pride, take pride in the sharpness of your knife, and see if you can, like, you know, one sweep around. Something like that. I like thin sections. Something like that. So, the fennel is dry but bright. Hmm, maybe bright isn't the right word. Dry but spicy in a festive kind of way. And then the citrus gives you rightness to go with it. So these two love each other. They're really fantastic. So all we need is a simple dressing. All right, so mustard seeds because they look really cool. They also just have a little pop of heat, and they go in your mouth. I really dig them. Just get a little bit of any kind of vinegar. This is red wine, tiny bit, something like that. Olive oil. Maybe like, double the olive oil of the citrus. Throw a little salt and pepper in there, right now. That'll ensure that your seasoning is homogeneous throughout. Boom boom boom boom boom boom boom boom. Okay, and right here. I think we should name this the FLOTUS Fennel Salad, and Chef Comerford, if you're watching, I would be honored if you made something like this for her. And the whole family for that matter. Okay, so, a little mix. So I think we want to put the fennel, if possible, more on the bottom. Because the oranges are kind of bleeding, and that way gravity works with you a little bit. Now, some of these fronds over here. Just a few, right? Okay. What if we just like, come, sort of like that. Just get a little bit of dressing on these. Now we can do, oh. Hide it underneath. Give it some love. And then if you go with, like, kind of get the baby stuff, and just like sprinkle it around, so we have marjoram here, fresh oregano. And the smell of the sage is so lovely. Almost as lovely as standing beside the White House kitchen garden. Which I'm honored to be standing inside. That's the gist of it right there, but if you just finish it with a little bit of, a little bit of Parmesan risotto like this, right? You're gonna get some salty, crunchy nuttiness. Something like that. You can add a few more mustard seeds to the rest of this. Hit that on top, tiny bit. And, what if we just take, some zests. Put those in there. If you have a zester, that's great. Guys, so there is a delicious fennel citrus salad with ingredients harvested from the White House kitchen garden, with the First Lady. It's delicious. Get the freshest stuff you can find. Make this. It's delicious, and it's possible, and it's good for you.