Fennel, orange, rocket and pine nut salad – Italian cuisine at its finest
Sometimes, you just need a few simple ingredients and a bit of TLC to make something special. This salad with fennel, orange, rocket and pine nuts is a great example. It's fresh and spicy, with just the right balance of sweet and sour, and it's both soft and crunchy. A dish that doesn't need much explaining - it's just good as it is.

A vegetable with a history
Wild fennel grew along the edges of fields back in ancient Greece and Rome. At that time, it was mainly used to hide bad smells, a practice that continued into the Middle Ages. It wasn't until the 16th century that people started growing fennel, turning it into the crunchy bulb we recognise today.
A salad with a story
The combination of fennel and orange supposedly arrived in Sicily with the Arabs during their rule in the 9th century. It was a dish for the poor: raw, quick to prepare and made with whatever was available. No fire, no luxury – just flavour. Today, it has become a classic of Italian cuisine, served as an antipasto or as a contorno with fish or meat.

Keep it simple
This salad doesn't need a lot of fuss. Serve it on a nice platter with some sea salt and maybe a twist of pepper. It goes perfectly with a piece of grilled fish or just as a light starter for a dinner with friends. And as with all simple dishes, the better the ingredients, the better the result.
My version
In this version, I add rocket for a spicy touch and roasted pine nuts for warmth and depth. Slice the fennel as thinly as you can – a mandoline is really your best friend here. Want the fennel to be extra crispy? Then, place the slices in a bowl of iced water. After ten minutes, they'll be deliciously fresh and crunchy.
The orange gives it a fresh, slightly acidic taste, so you don't need to use a vinaigrette. A drizzle of good quality extra virgin olive oil is all you need. Don't add vinegar - it doesn't go well with the subtle aniseed flavour of the fennel.

Recipe: Fennel, orange, rocket and pine nut salad
Ingredients (serves 2 to 3):
- 1 large fennel bulb (round variety)
- 2 oranges
- 1 handful of rocket
- 2 tablespoons of pine nuts
- Extra virgin olive oil (good quality)
- Fleur de sel
- Ice-cold water + bowl (optional, for extra crunch)
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Step 1: Toast the pine nuts
Place a dry pan over medium heat and toast the pine nuts until they are golden brown and smell delicious. Leave to cool on a plate.
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Step 2: Chop the fennel
Remove the fronds from the fennel (keep some green for garnish). Cut the fennel into very thin slices with a sharp knife or mandoline. Place the finely sliced fennel in ice-cold water for 10 minutes for extra freshness and crunch. Drain well before using.
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Step 3: Peel the oranges
Cut away the peel and white pith from the oranges. Cut the segments between the membranes (à vif) or into thin slices, depending on your preference.
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Step 4: Assemble the salad
Mix the fennel with the rocket in a large bowl. Arrange the orange segments on top. Sprinkle generously with pine nuts.
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Step 5: Finish
Drizzle with a little extra virgin olive oil and season with a pinch of fleur de sel. Finish with a few sprigs of the fennel fronds. Serve immediately.
Tip: This salad is best served just before serving. This way, everything stays fresh and crisp.