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Orange and Fennel Salad with Labne

  • Prep Time:
  • 30 mins
  • Cook Time:
  • Total Time:
  • 0 hour(s)
  • 30 mins

Tomato season gets all the glory, but the winter months bring one of the most underrated and delicious seasons of them all: citrus season. After an indulgent December many of us crave bright and vibrant flavors in the new year and this salad delivers on all accounts. It’s bursting with seasonal color and flavor thanks to the oranges—in this case Cara Cara and Blood Orange—fennel and radish. Adding a generous dollop of labne (strained yogurt) provides a creamy contrast to the bright acidity of the citrus. Start this recipe a day before serving to make the labne. 

Recipe, food styling and photography by Marshka Kiera

Serves 4-6


  • 1 cup full-fat Greek yogurt
  • 4 tablespoons orange juice
  • 1/2 small shallot, minced (about 2 tablespoons)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground Black Tellicherry Peppercorns
  • 1/2 cup extra virgin olive oil, like Frantoio Grove
  • 1 medium fennel bulb with fronds attached, halved lengthwise and sliced thinly crosswise ideally on a mandolin, reserving 1/2 cup of the fennel fronds
  • 6-8 radishes, halved if large, sliced thinly, ideally on a mandolin
  • 2 oranges, peel and pith removed, cut into 1/4” slices
  • 1/2 cup nuts, such as hazelnuts
  • 1/2 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • Fleur de sel, for finishing


One day ahead, make the labne by placing the yogurt in a cheesecloth-lined sieve, over a large bowl. Refrigerate overnight to drain the liquid.

For the dressing, combine the vinegar, orange juice, shallot, sea salt and pepper in a small bowl and let sit for 10 minutes. Whisking continuously, slowly add the olive oil to the vinegar mixture. Taste and adjust seasoning, as necessary, then set aside.

To assemble the salad, combine half of the dressing with the fennel, radish and half of the herbs on a large serving platter. Remove the labne from the cheesecloth and discard the liquid. Arrange the orange slices on the fennel and place the labne in a rough half-dome in the center of the dish. Drizzle with the remaining dressing. To finish, tear the remaining herbs and fennel fronds over the salad and scatter with hazelnuts and a sprinkle of fleur de sel.