Fennel and Orange Salad
The combination of crisp fennel, salty olives, sharp onion and sweet oranges makes for an addictive salad that will turn any fennel doubter into a fennel lover.
Ingredients
- 2 fennel bulbs with fronds halved lengthwise (see Kitchen Tip)
- 4 blood oranges or Cara Cara oranges peeled and segmented
- ½ red onion thinly sliced
- ⅓ cup salt-cured black olives pitted
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Juice collected from the orange prep optional
- Salt and pepper
Instructions
- 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 tough 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.
- In a small bowl, whisk together the oil, vinegar, and any orange juice collected during the prep. Pour the dressing over the fennel and toss to evenly coat. Season with salt and pepper.
- Transfer to a serving platter, and garnish with the reserved fennel fronds.
Notes
Kitchen Tip: Look for fennel with brightly coloured fronds and that feels 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.