Fennel and orange salad

Jump to Recipe

If you’ve never cooked fennel, don’t worry, you are not alone. I am always prepared, when I buy it at the grocery store, to have the cash register attendant ask me what it is, so they can look up the code… so I know not very many people use this produce.

I grew up eating fennel every summer and I was always looking forward to its sweet smell filling my mother’s kitchen. And now still, I equate it with summer.

You’ve probably had fennel seeds that are commonly used in Italian sausage, though. Like the seeds, the bulb has a subtle anise flavor, and in its raw form a delicious sweet crunch. It is also amazing cooked, but this particular recipe uses raw fennel.

And if this doesn’t make you curious enough, know that it has been used throughout history to cure stomach ailments and freshen breath! It is also high in vitamin C.

Give it a try!

Fennel and orange salad

An intoxicating smell, bright colors and a perfect balance of sweet and salty make this a refreshingly different salad. If you like the taste of anise, give fennel a chance to seduce you…
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer / Hors D’Oeuvre, Salad, Side Dish
Cuisine: Mediterranean
Keyword: fennel, olive, orange
Servings: 4
Author: Veronique Eichler

Ingredients

Instructions

  • Trim and core the fennel and slice very thin (with a mandolin if you have one, otherwise as thin as you can). Place in a large bowl.
  • Using a sharp knife, carefully slice off the top and bottom of one orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the orange. Add to the fennel.
  • Press the juice of the other orange (you should have about 1/4 cup) into a small bowl.
  • Add salt and pepper and stir with a whisk to dissolve the salt.
  • Add olive oil and whisk. Pour over the fennel bowl.
  • Add black olives and stir everything gently so as not to break the orange sections.
  • Serve immediately or let chill. The fennel will soften a bit if you wait a few hours before eating.

Video

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 124mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.