Fennel-Orange Salad with Green Olives
James Carrier
Notes: Serve this easy salad with the main course, or bring it out at the end of the meal for a refreshing note before dessert.
How to Make It
Step 1
1
Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.
Step 2
2
Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.
Step 3
3
Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.
Ingredients
4 navel oranges (about 8 oz. each)
1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded
2 tablespoons extra-virgin olive oil
Salt and fresh-ground pepper
1/2 cup pitted green olives
Directions
Step 1
1
Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.
Step 2
2
Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.
Step 3
3
Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.
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