Shaved Fennel Salad With Citrus And Olives
This vibrant and refreshing salad brings together the crisp, licorice-like flavor of thinly sliced fennel with the bright citrus sweetness of orange slices and segments. Tossed with briny black olives and dressed with a zesty lemon vinaigrette, this salad is a delightful medley of flavors and textures, perfect for a light and flavorful dish.
— Constant Cookbook
Ingredients
- 4 large oranges, peeled and segmented, 3 Tbs. juice reserved
- 1 lb. fennel, thinly sliced
- 1/2 cup sliced pitted black olives
- 1 Tbs. fresh lemon juice
- Kosher salt, to taste
- Balsamic vinegar for drizzling
Instructions
- On a large serving platter, arrange the fennel slices, orange slices and orange segments, slightly overlapping them. Drizzle with the olive oil and vinegar, and season generously with salt and pepper. Sprinkle the olives, mint, parsley and fennel fronds evenly on top and serve immediately. Serves 6.
- Williams Sonoma Test Kitchen
Yield
Serves 4.
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