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Orange, Fennel, and Olive Salad

Servings:
Serves 4 to 6 Servings
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Ingredients

  • 4 large navel oranges (or 1 orange per person)
  • 2 baby fennel bulbs or 1 medium fennel bulb
  • 2 shallots, peeled and finely diced or cut into thin slices
  • 8 Kalamata olives
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoon fresh lemon juice (about 1 lemon)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper (see note below)

Preparation

Baking Directions:

First peel the oranges.

Cut the orange in half along its equator and then cut into quarters.

(I like to do this in a big wooden bowl to catch all the juice.)

Cut thin slices of each quarter — each piece of orange in the salad will be a quarter of an orange wheel.

Reserve any juice you can to toss into the salad.

Wash the fennel and remove green stalks and any bruised or discolored outer leaves.

With a chef's knife slice across the bulb as thinly as possible or use a mandoline.

Add the fennel slices to the bowl with the orange segments.

Add the shallots and halved Kalamata olives to the bowl.

In a separate bowl, whisk together the olive oil, lemon juice, and sea salt.

When you're ready to serve the salad, pour the dressing over the orange mixture and toss gently.

Transfer the salad to a colorful bowl or platter.

You can either grind black pepper over the salad or sprinkle it with cracked pepper.