Fennel and Orange Salad
This recipe of Fennel and Orange Salad brings beauty and elegance to your table. Sweet from the oranges, salty from the olives, fresh and crunchy from the fennel, this salad is the perfect side dish for any occasion.
Servings: 6 servings
Calories: 88kcal
Ingredients
- 4 large juicy oranges
- 1 large fennel bulb very thinly sliced
- 1 mild red onion finely sliced
- 7-8 plump Spanish Olives or Black olives pitted and thinly sliced
- 2 tablespoons finely chopped parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Grate the rind from the oranges into a bowl and set it aside.
- Using a small serrated knife, remove all the white pith from the oranges, working over a bowl to catch the juices.
- Cut the oranges horizontally into thin slices.
- Toss the orange slices with the fennel and onion slices.
- Whisk the olive oil with salt, pepper, and reserved orange juice.
- Pour it over the salad.
- Sprinkle the olive slices and orange rind over the salad.
- Decorate with parsley and serve on French bread.
Notes
- Slice fennel very thin for best texture
- Catch orange juice while slicing—it becomes part of the dressing
- No vinegar needed; the oranges provide enough acidity
- Assemble right before serving for best results
- Works with both green and black olives
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 95mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg
