Delicious fennel and orange salad with black olives and walnuts, a much richer recipe than a simple fennel salad, certainly one of the freshest and lightest side dishes among winter ones that typically include cooked vegetables like broccoli, sautéed cabbage, or kale. A simple, quick, no-cook recipe, this salad combines the juicy sweetness of oranges, the strong taste of black olives, and the freshness of fennel, for a perfect mix of contrasting textures and flavors. The walnuts add a rustic, crunchy note that enriches every bite. A light dish ideal for a fresh and healthy dinner.
See you at the next recipe!!!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 184.38 (Kcal)
- Carbohydrates 12.65 (g) of which sugars 9.35 (g)
- Proteins 3.73 (g)
- Fat 13.36 (g) of which saturated 0.97 (g)of which unsaturated 1.08 (g)
- Fibers 5.43 (g)
- Sodium 775.77 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fennel and orange salad with olives
- 2 fennel
- 2 oranges (sweet variety)
- 1/2 cup walnut kernels
- 15 black olives
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Mandoline
- Pan small nonstick
Recipe: fennel, orange, and olive salad
Wash the fennel, cut the stalks down to the base including the green fronds (leave some to decorate the dish) and remove the outer leaves.
Use a mandoline to slice the fennel thinly and evenly.
Peel the oranges and with a sharp knife remove the pith, then cut them into slices and then into pieces (if you prefer, you can also just extract the segments).
Coarsely chop the walnut kernels and toast them for a few minutes in a nonstick pan. Drain the black olives from their liquid and slice them into rings.
Now assemble the salad: in a large bowl combine the sliced fennel, orange slices, walnuts, and black olives. Dress with olive oil, salt, and freshly ground black pepper. Gently toss to fully flavor all the ingredients and garnish with fennel fronds.
The salad is ready, it can be served immediately or left to rest in the refrigerator for 10 minutes.
A perfect recipe for a fresh and light side dish. Simple, quick, and in just a few steps this fennel and orange salad enriched with black olives and walnuts will be ready to be enjoyed. Bon appétit!
Storage and tips
Storage: it can be kept in the fridge for 1-2 days in an airtight container.
Tips: you can enrich this dish by adding soft cheeses like goat cheese.
For variety, you can replace the black olives with pomegranate seeds and the walnuts with toasted pine nuts.
