The Baked Fennel, Orange, and Olive Salad is incredibly simple to make and ideal for the Fall/Winter season. Beautiful to present at the table for its colors, and perfect for the holiday season. It’s a traditional Roman side dish that you must absolutely try right away. The ingredients are truly minimal, and I can’t recommend any alternatives. The olives must be those I indicate, otherwise the flavor won’t be the same. I used olives from my tree, after letting them dry in the oven and preserving them with extra virgin olive oil, salt, and chili pepper. For this reason, I poured the oil directly from the jar into the salad, to avoid waste. Anyway, you can also find them at markets, almost everywhere.
If you like tasty and beautiful salads, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs fennel
- 2 medium oranges
- 7 oz oven-baked black olives
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Cutting board
- 1 Knife
How to Prepare the Baked Fennel, Orange, and Olive Salad
First, organize your workspace with all the ingredients so that everything is within reach.
Clean the fennel, cut it in half, rinse under running water, and dry with a cloth.
With a sharp knife, slice it thinly and place it in a large bowl.
Remove the peel from the oranges, making sure to eliminate all the white part, which might be bitter.
Cut them into not too small pieces and add them to the fennel.
At this point, also add the oven-baked black olives, and if they are in oil like mine (prepared personally), you don’t need to add extra virgin olive oil.
Adjust the salt and mix all the ingredients well.
Serve your Baked Fennel, Orange, and Olive Salad immediately so it can be very crunchy.
Advice and Storage
Unfortunately, like all salads, they can be stored for a day in the refrigerator, but when you eat them, they will be almost completely softened.
It’s the marinating process that removes all the crunchiness from the vegetables and through the salt also removes all the liquids.
Therefore, given the simplicity and speed of this recipe, once you have all the ingredients on hand, I recommend preparing it on the spot.
