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...
Servings: 4
Calories: 92kcal
Equipment
- Cutting board
- Hollow edge knife
- Whisk
- Glass mixing bowls
- Mandoline
Ingredients
- 1 fennel bulb
- 2 blood oranges
- 2 tbsp extra virgin olive oil
- 6 black olives
- salt and pepper
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 | Total Carbohydrate: 5g | Protein: 1g | Total Fat: 8g | Saturated Fat: 1g | Sodium: 124mg | Potassium: 254mg | Dietary Fiber: 2g | Total Sugars: 1g | Vitamin A: 117IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg