Fennel and Orange Salad, a simple and quick dish to prepare, rich in flavor, ideal as a side dish but also fantastic among appetizers. We have enriched it with a few pitted black olives, seasoned with salt, pepper, and extra virgin olive oil. Seasoned orange always has a very particular and pleasant taste.
You can also prepare the fennel and orange salad a few hours in advance and leave it covered at room temperature; it will be even more flavorful because all the ingredients will have time to blend together.
To dress raw fennel, I usually use the ones called “female” because they are more substantial, “males” are more slender and, in my opinion, less juicy, so I use them for cooked recipes.
Fennels have few calories and are rich in potassium. You can safely consume them even if you are on a diet, just season them with a little oil.
I suggest other recipes that can be used both as sides and as appetizers
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No Cooking Required
- Cuisine: Italian
- Energy 146.39 (Kcal)
- Carbohydrates 12.84 (g) of which sugars 7.87 (g)
- Proteins 2.48 (g)
- Fat 10.07 (g) of which saturated 1.80 (g)of which unsaturated 4.12 (g)
- Fibers 5.06 (g)
- Sodium 876.37 (mg)
Indicative values for a portion of 230 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
- 1 fennel (medium)
- 1 orange
- 5.29 oz black olives (pitted)
- to taste salt
- to taste pepper
- 1 tbsp extra virgin olive oil
Tools
To dress this salad, I suggest a glass bowl
- 1 Bowl
- 1 Knife
Preparation
The preparation of the fennel and orange salad takes a few minutes and requires no cooking
The first step is to clean and wash the fennel well, remove the green part on top, cut it in half, and remove part of the core. Slice it vertically to obtain many thin slices of fennel and place them in the bowl. Wash the orange very well because it will be used with the peel, so if you bought an organic orange, even better. After washing, slice the orange into slices a few millimeters thick, cut each slice into at least eight wedges, and add them to the fennel in the salad bowl. Add the pitted olives, salt, pepper, and finally the oil.
Mix everything to make it homogeneous, and your salad will be ready.
NOTES
Since fennel is a vegetable with firm flesh, you can dress it in advance, and it will remain crunchy, but letting it rest for at least 30 minutes already dressed will allow this salad to become more flavorful.
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If you liked the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
If you liked the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
Frequently Asked Questions
Can the orange be replaced with lemon?
Yes, it is possible to replace the orange with organic lemon because wedges with the peel are also needed.
