Orange and Fennel Salad with Prawns

This Orange and Fennel Salad with Prawns is a flavorful summer salad combing the bright flavor of sliced oranges, crunchy fennel, and a bit of saltiness from the prawns.

In the peak of summer, I crave freshness. Whether that be the fresh-picked fruits of the season or those veggies tossed in olive oil on our plates.

To wander out to your garden and collect what is ready. Tasting it fresh-picked and warm from the sun. A simple pleasure that happens when we can slow down and appreciate these little joys in our days.

Eating while sitting in the garden and eating from it. A sweet idea that has become very special to me. It was once all I could dream of doing and now something that is a big part of my summer. I want to share it with others and I hope that I can do more of that in the coming years.

To be amongst all the nature, to sit in the shade and cool off enjoying lunch with friends or family. This Orange Fennel Salad with Prawns is among those meals that are lovely to serve in such a setting. If you can get your hands on a few perfectly ripened navel oranges. The kind that smells sweet before you even slice into them. Some good quality prawns and a bit of fennel.

Which gives this salad a nice crunch and flavor paired with the oranges. You will have a delicious salad that captures that freshness we are looking for in a summer salad.

What You Will Need To Make It

2 naval oranges

1 fennel bulb with fronds attached

4 cups of mixed baby greens

1 lb large prawns (about 16 large prawns)

olive oil

Dressing

1/2 cup olive oil

fine sea salt

1 garlic clove, crushed

fresh cracked black pepper

zest of 1 orange

Directions

Start by making the dressing. Zest one of the oranges into 1/2 cup of olive oil. Sprinkle in salt and fresh cracked black pepper. Smash the garlic clove and add to the bowl. Allow it to sit at room temp while you make the salad. The dressing will begin to develop more flavor as it sits.

Next slice the oranges. I like to use a chef’s knife to slice off the peels being mindful not to cut into the fruit inside and only shaving off the bitter white flesh. Once the peels are off, I slice the oranges into small circular chunks and then cut those chunks into halves.

Next up, is the fennel. cut off the long stems with the fronds. Cut the bulb in half. Take your knife and core each half by cutting into it at a diagonal on each side. Remove the core and discard.

Slice the bulb halves thinly into long slices. You want your fennel to be sliced thinly into long thin strips. This will make for a nice crunch to the salad. Once everything is cut up. You can cook the prawns. Heat a skillet with 2 tbsp of olive oil. I like to use my cast iron grill pan for this.

Use clean, deveined prawns with the shell/tail off. Add the cleaned prawns to the skillet, and sprinkle them with salt and cracked black pepper. Cook for about 3 minutes on each side or until the prawns are pink. Remove from the skillet and now it is time to assemble the salad.

Assembling The Salad

In a large salad bowl add the mixed baby greens. Top with the sliced oranges and the fennel. Take a bundle of the fronds and chop them finely. Sprinkle over the contents in the bowl. Place the prawns on top and pour the dressing over to toss the salad. Serve immediately.

FAQ

Can I use substitute the prawns for shrimp?

Absolutely! Shrimp and prawns although different species are very similar in appearance and taste. Shrimp works perfectly fine as a substitute in this recipe.

What type of oranges are best?

For this recipe, I like to use naval oranges but blood oranges work well in this salad as well.

What can I do with the leftover stalks from the fennel?

The leftover stalks can be saved to make veggie stock or placed into your compost bin. I save mine for making veggie stock by placing them in a freezer bag and freezing them for when I am ready to use them.

How do I remove the shell and tail from a prawn or shrimp?

Removing the shells and tails from shrimps or prawns is very similar. If there is a head-on you will twist them off and discard them. Next, pinch the ends of the tails off with your index finger and thumbnail. Then peel the shells from the body. Discard shells or you can save them in a freezer bag for later to make seafood stock.

How do I slice the fennel properly?

Wash and peel off any outside layers on the bulb. Cut off the stalks at the point where the green meets the white portion of the bulb. Save the stalks to cut the fronds off. You can keep the stalk portion in a freezer to save for making veggie stock later or discard them.

Next cut the bulb directly in half. You can cut it in quarters to remove the core easier or core it with a pairing knife to remove. Just as you would a head of lettuce or cabbage. Thinly slice the bulb crosswise into long narrow slices.

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Olive Oil Dispenser

White Salad Serving Bowls Set of 4

Cast Iron Grill Pan

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