Shaved fennel, orange and olive salad

Fennel, Sliced Orange and Olive Salad

Almost any tasty olive is great in this salad!

Course Salad
Cuisine Italian
Prep Time 10 minutes
Servings 4


  • 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
Metric - U.S. Customary


  1. Place the fennel in a bowl and toss well with the lemon juice. That will keep the fennel from turning brown.
  2. Peel the oranges using a sharp knife, making sure all the white pith is removed.
  3. Cut the oranges in half, then slice each half into 1/2 centimeter (1/4 inch) wide slices.
  4. Toss the oranges, fennel and olives together with the olive oil.

  5. Place in a serving bowl, salt to taste and serve.