François de MélogueProvencal RecipesSaladTaste

Easy, Refreshing Salad with Shaved Fennel and Citrus

Combining crisp fennel and tangy citrus, this salad is great at any time of the year. However, I often crave it when I have eaten too many rich, sweet foods. My body sends desperate SOS signals telling me it is time to slow the train down and start eating more vegetables and salads. This salad is a delicious side for grilled meat or fish. It is also a great lunch salad with some crusty baguette and cheese.

Salad Shaved Fennel Citrus

Shaved Fennel and Orange Salad

blankChef François de Mélogue
This shaved fennel and citrus salad is the perfect way to begin the slowdown. The salad feels luxurious and rich with feta and olives, punctuated by bright bits of satsumas, blood oranges, and even grapefruit.
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine French
Servings 2 people



  • 1 Fennel Bulb shaved as thin as you can
  • 2 Oranges cut into segments supremes - see notes
  • 2 handfuls Arugula
  • 1 - 2 tbsp Olive Oil
  • 1 tbsp Orange Juice
  • Sea Salt to taste
  • Black Pepper to taste


  • Shave the fennel bulb as thinly as possible. If you own a mandolin, now would be the perfect time to use it. After you cut the citrus ‘supremes’ (see notes below), squeeze any remaining citrus fruit to get all the juice out. Usually, this is the perfect amount for your salad. In a large bowl, toss the fennel, oranges, and arugula.
  • In a container, combine the oil and juice. Cover and shake until well mixed, about 15 seconds. Pour over salad and toss well. Adjust seasoning to your tastes.

Customize your Salad

  • add a sweetener: Who doesn’t like a touch of sweetness? Add a teaspoon or 2 of with honey or pure Vermont maple syrup to the dressing.
  • add cheese: Try serving with a ball of burrata on top for added creaminess, or maybe shaved Parmesan, crumbles of feta, or whatever other cheeses you love.
  • add nuts: Nuts are a great way to add more crunch to the salad. Try using pistachios, toasted almond slices, walnuts, or sunflower seeds.


Supremes: Supremes is the overly fancy word for a peeled orange segment. The only difference between an orange peeled by hand, then broken into segments, and making supremes is that you use a knife to cut away all the white parts (pith).
Keyword Arugula, Orange, Parmesan, Salad
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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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