Valencian Orange and Fennel Salad
A refreshing and aromatic Valencian Orange and Fennel Salad, perfect for invigorating your palate. This salad combines the sweetness of oranges, the crunch of fennel, and a zesty dressing for a delightful Mediterranean experience.
Equipment
- Cutting board
- Chef's knife
- Bowl
- Mandoline slicer (optional)
- Whisk
Ingredients
- 4 medium oranges (about 1 lb / 450g)
- 1 large fennel bulb (about 12 oz / 340g)
- 1/2 red onion thinly sliced (about 2 oz / 56g)
- 2 tablespoons olive oil (30ml)
- 1 tablespoon white wine vinegar (15ml)
- Salt to taste
- Black pepper freshly ground, to taste
- 1/4 cup pitted Kalamata olives halved (about 2 oz / 56g)
- 2 tablespoons chopped fresh mint (0.5 oz / 14g)
- 1 tablespoon orange zest (from about 1 orange)
Instructions
- Begin by preparing the oranges. Cut off the top and bottom of each orange, then slice the peel away from the flesh, removing all the white pith. Over a bowl to catch the juices, cut between the membranes to release the orange segments. Squeeze any remaining juice from the membranes into the bowl and set aside.
- Trim the fennel bulb, removing any tough outer layers. Save the fronds for garnish. Slice the fennel very thinly, using a mandoline if available.
- In a separate bowl, whisk together the olive oil, white wine vinegar, salt, and pepper. Add the reserved orange juice and whisk until well combined.
- In a large serving bowl, combine the orange segments, fennel slices, and red onion. Drizzle with the dressing and gently toss to coat.
- Sprinkle the salad with Kalamata olives, fresh mint, and orange zest. Toss lightly once more.
- Garnish with fennel fronds and serve immediately for the freshest taste.
Notes
For an extra pop of flavor, add a sprinkle of crushed red pepper flakes.
This salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving.
If you'd like to add a protein, grilled shrimp or chicken would complement the flavors beautifully.