Orange and Fennel Salad

Orange and Fennel Salad recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Serves: 4-6
Preparation Time: 15 Minutes
Tools: Pro Slicer / Grater


  1. Peel the oranges and cut away any pith. Thinly slice and cut each slice in half or cut into segments, discarding the membrane. Place in a shallow bowl with any juice.
  2. Fit the High Speed Slicer Shredder with the fine slicing plate and slice the radishes into the bowl. Cut the fronds from the fennel and reserve. Cut the fennel into pieces to fit the feed tube and slice into the bowl.
  3. Drizzle over the olive oil and toss together. Snip the fennel fronds over the salad, sprinkle over the chives and finish with a generous amount of freshly ground black pepper.



  • 2 oranges
  • 1 bunch radishes, trimmed
  • 2 bulbs Florence fennel
  • olive oil, for drizzling
  • 15ml (1 tbsp) snipped chives
  • freshly ground black pepper

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