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Fennel and Orange Salad
This classic salad celebrates simplicity and seasonality, pillars of the Mediterranean cooking style. Thanks to its two-star ingredients, it also packs a punch of vitamin C and fibre. Combining crisp fennel, salty olives, sharp onion, and sweet oranges makes an addictive salad that will turn any fennel doubter into a fennel lover. This dish makes a great salad course and is ideally served with the Baked Salmon with Gremolata Crust. To double up on the fennel flavour, prepare this recipe using my Olives with Fennel and Chili.
YIELDS
4
TO
6
Ingredients
- 2 fennel bulbs with fronds, halved lengthwise
- 4 blood oranges, peeled and segmented
- 1/2 red onion, thinly sliced
- 1/3 cup (80 ml) salt-cured black olives, pitted
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) white wine vinegar
- Juice collected from the orange prep (optional)
- Salt and pepper
Directions
- Tear the fennel fronds off the stalk and set them aside for the garnish. Using a sharp knife, make a V-shaped incision in the heart of the fennel bulb, removing the rigid center while keeping the bulb intact. Thinly slice the fennel using a mandoline (set at ¼ inch/6 mm) or a knife.
- Place the sliced fennel, orange segments, onion, and olives in a large bowl.
- Whisk together the oil, vinegar, and any orange juice collected during the prep in a small bowl. Pour the dressing over the fennel and toss to coat it evenly—season with salt and pepper.
- Transfer to a serving platter, and garnish with the reserved fennel fronds. Enjoy!
TIP: Look for a fennel with brightly coloured fronds that feel heavy for its size, without any bruising. To store, wrap in a clean kitchen towel and tuck into a sealed bag. Store in the refrigerator for up to 1 week.
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