Orange and Fennel Salad is a refreshing combination with citrus, crunchy fennel, radish, salty olives and a drizzle of olive oil.
Prep Time20 minutesmins
Servings: 4
Author: Adapted from Williams - Sonoma Savoring Italy cookbook by Michele Scicolone
Ingredients
4orangesnavel, blood, cara cara, tangerines or any combination
1small fennel bulb
2green onions thinly slicedgreen part only
2large thinly slice radishes
1/4cupoil cured kalamata olivesslivered (or use brine cured if oil cured are not available)
2-3tbspextra virgin olive oil
kosher salt and freshly ground black pepperto taste
Instructions
Working with 1 orange at a time, cut a thin slice off the top and bottom to expose the fruit. Place the orange upright on a cutting board and thickly slice off the peel in strips, cutting around the contour of the orange to expose the fruit. Make sure to cut off all the pith in the process. Repeat with remaining oranges. Cut the oranges crosswise into 1/4 inch thick slices.
Cut the stems, feathery tops and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise, remove center core, then thinly slice each half crosswise. I use a mandolin, which works well for the fennel and the radishes.
Arrange the oranges, fennel and radishes on a platter. Scatter olives and green onion over salad, drizzle with oil and sprinkle with salt & pepper, to taste. Serve immediately.
Notes
If preparing in advance, you can slice the fennel and store in a refrigerated, covered bowl of water with lemon juice added. This will keep it from turning brown. Also store sliced onion, radish and olives in separate containers. Slice oranges just before serving and follow the directions for combining.