Master the perfect fennel and orange salad with our flavorful recipe. Learn how to combine aromatic fennel and juicy oranges for a light, citrusy salad that's both healthy and delicious.
Maldon sea salt or other flaky sea saltplus more for serving
3mediumcara cara oranges
2handfulspitted olives
3tablespoonsextra-virgin olive oilplus more for serving
Instructions
Prepare The Fennel: Pluck a few sprigs of fennel fronds and save for garnish. Then cut off the stalks (keep them for now!) and the bottom of the fennel. Using a mandoline, slice it crosswise paper thin so you have thin rounds of fennel. Toss the sliced fennel with the lemon juice and a pinch of salt and set aside until ready.
Prepare The Orange: Now prepare two of the oranges (save the third for the orange juice needed in the relish.) To start, cut off the top and bottom of the two oranges, just enough to expose the flesh and create a stable base. Stand the orange upright and carefully slice downward, following the curve of the fruit to remove the peel and white pith. Continue rotating and cutting until only the juicy flesh remains, trimming any leftover pith as needed. Once peeled, turn the orange and slice it into thin rounds.
Make The Olive Relish: Place the olives on a cutting board and use the back of a knife to smash them. Place the olives in a mixing bowl and add three tablespoons of olive oil. Halve teh reserved orange and squeeze it. Add up to three tablespoons of freshly squeezed orange juice from the third orange. Add a pinch of salt, stir to combine, and set aside 5 to 10 minutes before using.
Serve The Fennel and Orange Salad: To serve this salad, arrange the fennel and orange slices on a serving platter or serving plates, overlapping the ingredients as you go. Then, divide the olive mixture evenly over the top, drizzling with any accumulated juices. Add a few reserved fennel fronds and a pinch of salt, and serve immediately.