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Orange and fennel salad Recipe

Mediterranean · Side dish · 15 min total

A refreshing, vibrant salad that balances sweet citrus with the subtle licorice flavor of fennel, perfect as a light starter or side dish.

Ingredients

• 4 large navel oranges
• 1 large fennel bulb, thinly sliced
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Using a sharp knife, cut off the top and bottom of each orange. Stand the orange upright and slice off the peel and white pith in strips, following the curve of the fruit. Slice the oranges into 1/4-inch thick rounds, then cut the rounds into half-moons.
2. Trim the fennel bulb, reserving some fronds for garnish. Cut the bulb in half lengthwise, remove the core, and thinly slice crosswise into strips.
3. In a large bowl, combine the orange pieces, sliced fennel, olives, and mint leaves.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Arrange the salad on a serving platter, garnish with reserved fennel fronds, and serve immediately.

Tips

• For best flavor, use a mix of blood oranges and navel oranges if available.
• This salad can be refrigerated for up to 2 hours before serving, but is best enjoyed fresh.

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