Fennel, Orange And Olive Salad
Fennel and orange salad is a refreshing and vibrant dish that combines the subtle licorice flavor of fennel with the sweet and tangy citrus taste of blood oranges. This simple salad is dressed with extra-virgin olive oil, sea salt, and white pepper, and finished with Mediterranean-style black olives for a burst of briny flavor. Each bite offers a delightful combination of textures and flavors that will surely brighten up your meal.
— Constant Cookbook
Ingredients
- 2 fennel bulbs
- 2 blood oranges or flavorful regular oranges
- 2 Tbs. extra-virgin olive oil
- Sea salt and white pepper, to taste
- About 24 Gaeta olives or other Mediterranean-style black olives, pitted
Instructions
- Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise into very thin slices.
- Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh. Place the orange upright on the cutting board and, using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut the orange in half through the stem end, then slice each half crosswise as thinly as possible. Eliminate any seeds and visible pith.
- Divide the fennel slices among 4 plates. Sprinkle the orange slices over the fennel, again dividing evenly, and drizzle the olive oil evenly over the top. Season with salt and white pepper, and scatter about 6 olives on each plate. Let stand for a few minutes before serving, to give the orange slices time to release some of their juice into the fennel. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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