Mary Beth Clark

Culinary Educator · Consultant · Author

Fennel Salad with Oranges and Black Olives

Insalata di Finocchio con l' Arance e Olive Nere

This classic combination of raw fennel and onion with oranges and black olives can be plated in many styles. Thinly-slice as in this recipe or layer thick slices of fennel and oranges with accents of onion and olives. Only extra-virgin olive oil is needed for dressing this refreshing salad. The oranges add a bit of acid, the olives add a bit of salt. It is the perfect salad to beat the winter doldrums!

Fennel bulb
Red onion
Blood oranges and/or Navel or Valencia oranges
Black olives (oil-cured, Taggiasca in brine, or your choice)
Fruity extra-virgin olive oil

1. Preparation: Trim the fennel by removing the upper stalks and fronds, reserve for garnishing other dishes. Under cold running water, rinse the fennel bulb, drain, and pat dry. Cut off the rind from the orange. Cut the oranges between the membranes so the pulp displays beautifully. Olives: Drain if immersed in brine. Taste. If the olives are too salty, briefly rinse under cool water, drain, pat dry. Cut into sections and discard the pits.

2. Dressing: Combine the orange sections with black olive sections and toss with extra-virgin olive oil. Let these flavors blend for only a few minutes while you prepare the rest of the salad.

3. Using a mandoline or sharp knife, thinly slice the onion, then the fennel. Toss both together and plate. Spoon the dressing over and serve immediately to fully enjoy the freshest flavor of crisp raw fennel and onion accented with juicy oranges and olives.



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