Salads
Fennel, black olive and orange salad
A salad of beauty and contrast: salty olives, aniseed fennel and sweet oranges in a sharp dressing. If you have only a couple of fennel bulbs this is the way to serve them. You could also use blood oranges when they're in season.
Ingredients
- 3 oranges
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 2 bulbs fennel, trimmed
- 12 black olives, stoned
- 1 tbsp flat-leaf parsley, chopped, plus a few leaves to garnish
- salt and pepper
Method
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Step 1
Cut off all the skin and white pith from the oranges, then cut out the segments from between the membrane, working over a bowl to catch the juice.
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Step 2
Squeeze out the membranes into the bowl when you have finished, to extract the remaining juice. Pour the juice into a separate bowl and whisk in the olive oil, lemon juice, garlic, salt and pepper to make a dressing.
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Step 3
Finely shred the fennel with a sharp knife or on a mandolin. Mix with the orange segments, olives, parsley and dressing. Adjust the seasoning and serve.