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    February 6, 2019

    Fennel, Orange & Olive Salad

     

    Fennel orange and olive salad

    There's nothing like the fresh crunchy flavor of fennel bulbs and they're a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a to slice fennel paper thin for your salad. Fennel tends to turn brown so toss the fennel slices in a little lemon juice.

    Fennel grows in summer and winter, and I usually grow it in my winter garden. Most gardeners work with a limited garden space and try to pair symbiotic vegetables together. Every vegetable has another veggie or two that enhance its growth, plus one or two that stunt its growth. So a carefully planned garden makes a lot of sense if you want to optimize your yield and vegetable quality. Fennel can impede the growth of many other vegetables.

    Oranges from Sicily are succulent and delicious beginning around November. This follows the olive harvest season; almost everyone uses a small amount of their olives to cure for culinary uses. So it's a natural that fennel, oranges and cured olives would find their way together in this delicious salad!

    Fennel, sliced orange and olive salad

    The olive assortment at the market is vast, but the ones I use in this salad are cured from our own olive trees. We cure our olives two ways: in rock salt for a month until all the bitter juices purge off, or in salamoia...a salt water solution:

    Olives preserved in salamoia...in a salt water solution. Eat as an appetizer or use in any recipe that calls for olives.

    Other things you can do with fennel:

    I always slice up lots of fennel, carrots and celery and keep a plate near me all day. That way the temptation to go for cookies and chocolate is staved off. Seriously though, they are great to crunch on at just about any time.

    Another thing we love is roast fennel: slice up the fennel, toss with olive oil and salt, place on a cookie sheet and roast in a 400°F oven for about twenty minutes until just tender...delicious!

    And one of my favorite dishes that's so easy to prepare is Risotto with Fennel!

    Fennel, Sliced Orange and Olive Salad

    Serves 4-6

    Ingredients:

    Two fennel bulbs, cored and thinly sliced using a , food processor or sharp knife
    Juice of one medium lemon
    Two oranges, peeled and thinly sliced
    Black Gaeta olives, pitted, about fifteen (or other tasty olives)
    Extra virgin , 60 milliliters (¼ cup)
    Salt

    Preparation:

    Place the fennel in a bowl and toss well with the lemon juice. This will keep the fennel from turning brown.
    Peel the oranges using a sharp knife, making sure all the white pith is removed.
    Cut the oranges in half, then slice each half into ½ centimeter (¼ inch) wide slices.
    Be sure to reserve the excess orange juice and add it to the salad.
    Toss the oranges, fennel and olives together with the olive oil.
    Salt to taste and serve in an attractive serving bowl.

    Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

    Shaved fennel, orange and olive salad

    Fennel, Sliced Orange and Olive Salad

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Almost any tasty olive is great in this salad!
    Course: Salad
    Cuisine: Italian
    Wendy
    Servings: 4
    Wendy

    Ingredients 
    Metric - U.S. Customary

    • Two fennel bulbs cored and thinly sliced using a mandolin
    • Juice of one medium lemon
    • Two oranges peeled and thinly sliced
    • 15 Black Gaeta olives or other tasty olives pitted
    • 60 milliliters Olive oil
    • Salt to taste

    Instructions

    • Place the fennel in a bowl and toss well with the lemon juice. That will keep the fennel from turning brown.
    • Peel the oranges using a sharp knife, making sure all the white pith is removed.
    • Cut the oranges in half, then slice each half into ½ centimeter (¼ inch) wide slices.
    • Toss the oranges, fennel and olives together with the olive oil.
    • Place in a serving bowl, salt to taste and serve.

    Nutrition

    Serving: 75g | Calories: 154kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Full disclosure: I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information!
    Fennel orange and olive salad

     

    Pin this!.....

    Fennel Orange and Olive Salad is the tastiest of all winter salads that blend together a fabulous blend of flavors! Plus it's easy to prepare and beautiful!

    Pin this!.....

    What makes this s this Fennel, Orange & Olive winter salad so delicious is the blend of fabulous, flavors, colors and texture!

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    Reader Interactions

    Comments

    1. Linda Roberts says

      February 11, 2018 at 8:15 pm

      That was a wonderful salad! In fact the whole meal was unbelievable. It was so nice to meet you and your husband and precious grandson and share such a pleasant afternoon with you. David and I talk about our trip to Italy and how much fun we had. Our visit to your lovely home was the icing on the cake. Thanks so much for inviting us.
      I hope you are well.
      Linda

      Reply
      • Wendy says

        February 12, 2018 at 2:34 am

        It was a lovely day; I hope you’ll be back Linda!

        Reply
    2. Dina says

      January 10, 2016 at 3:59 am

      Sounds delicious Wendy. I am in Rome and starting to miss my kitchen a little, especially when I read a good recipe. Rental apartment kitchens leave a lot to be desired.

      Reply
      • Wendy says

        January 17, 2016 at 6:38 am

        It is indeed a simple and scrumptious said!
        Why don't we meet up while you're here Dina?..

        Reply

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    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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