Have you ever tried making fennel, orange, and black olive salad? If the answer is “no”, then you don’t know what you’re missing: it’s delicious! I learned about this side dish from my Sicilian blogger colleagues, as it certainly isn’t a recipe from my mother who never used fennel because she didn’t like them.
I, on the other hand, like them, both cooked and raw, and the combination with oranges and black olives intrigued me a lot! And I made a good choice because I liked it a lot.
And then the fennel, orange, and black olive salad is already light on its own. Often, red onion or other ingredients are added, but I preferred to include the basic recipe, and you can enhance it with your imagination!
You can find some other salad recipes here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 fennel
- 1.1 oz Gaeta olives (pitted)
- 1 orange
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 1 tbsp orange juice (to be obtained by peeling the orange)
- to taste salt
- Points per serving = 2 WW points
Tools
- Cutting board
- Knife
- Bowls
Preparation
Clean the fennel, saving some fronds for decorating the final dish. Slice the fennel very thinly; I use a knife because I’m not good with a mandolin, but if you know how to use it… use it! Peel the orange, collecting the juice in a bowl, and cut it into segments. For the dressing, prepare an emulsion of the collected orange juice, salt, and olive oil, mixing well. Weigh the black olives.
Place the fennel slices, orange segments, and black olives on a large plate, and pour over the dressing. Decorate with the fennel fronds and serve. Our fennel, orange, and black olive salad is ready to be enjoyed immediately or kept chilled to be served after a few hours.
It’s truly excellent! We really enjoyed it, including the Dutchman, and it also presents very well for the holiday table. I look forward to your variations in the comments, especially if you are Sicilian…
Enjoy your meal!
by Giovanna Buono
Storage
Generally, I avoid making this salad too far in advance because once cut, vegetables and fruits lose their properties, even if only partially. But if you have some leftovers, put them in the fridge in a container: it will remain good for a couple of days.
