04/03/2021
Spanish Orange and Fennel Salad
The success of this salad relies on some very fine knife skills to pare the orange skin before thinly slicing the orange, to shave the fennel and finely slice the onion, so that each element combines in a mouthful of freshness and zest.
Serves:
4-6
Prep Time: 15 minutes
Ingredients
- 3 oranges
- 1 small red onion, thinly sliced into rings
- 1 teaspoon salt
- 1 bulb fennel, fronds retained
- extra virgin olive oil, as needed
- 1/2 cup black olives
- sea salt and pepper, to taste
Method
- Juice one orange. Using a paring knife, cut the skin and pith from the remaining oranges and slice thinly. Combine onion, orange juice and salt and allow to stand for 10 minutes.
- Reserve the fennel fronds for garnish. Remove the tough stalks and finely slice the bulb. Drizzle fennel with oil and season.
- Layer fennel, oranges, onion rings and olives onto a serving platter.
- Drizzle with orange juice and olive oil. Season with pepper and garnish with fennel fronds.
- VARIATION Use blood oranges when in season; green olives can be used in place of black.
Tips
- TIPS Use a mandolin to shave the fennel and onion as finely as possible.
- STYLING Take care to remove all the skin and pith from the oranges before slicing.
- DRINK MATCH Sauvignon blanc, pinot grigio, saison or Australian pale ale.
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