This Sicilian fennel and orange salad is one of the most graceful contrasts in Mediterranean cuisine. The anise flavor of raw fennel with the citrus sweetness of orange and the saltiness of Sicilian black olives create an absolutely brilliant winter combination.
Mediterranean
Fennel, orange and black olive salad
Raw salad of sliced fennel with orange segments, black olives and orange vinaigrette. Refreshing and aniseed Sicilian combination.
- Spain
- Salad
- Light
- Low fat
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 3 g
- Fiber 4 g
- Carbohydrates 18 g
- Fat 8 g
- Sodium 280 mg
Story behind the dish
Preparation
Fennel, orange and black olive salad is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 fennel bulbs.
- Have ready: 3 oranges.
- Have ready: 100 g Sicilian black olives.
- Have ready: ½ julienned red onion.
- Have ready: Fresh parsley and dill.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Slice the fennel very thinly with a mandoline or sharp knife; booking…
Slice the fennel very thinly with a mandoline or sharp knife; reserve the green leaves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Peel the oranges and cut them into wedges or slices.
Peel the oranges and cut them into wedges or slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the dressing by mixing oil
Prepare the dressing by mixing oil, orange juice, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Combine the fennel
Combine the fennel, orange segments and red onion. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the black olives
Add the black olives. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress and decorate with fennel leaves
Dress and decorate with fennel, parsley and dill leaves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Refrigerate what you do not consume the same day: uncooked dishes require maximum freshness.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
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