Salad: Italy – Insalata Di Finocchio E Arance (Fennel and Orange Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 large fennel bulbs, fronds reserved, thinly shaved
3 oranges (navel or blood), segmented, juices reserved
1 / 4 small red onion, very thinly sliced (optional)
1 / 2 cup (120 ml) oil-cured black olives, pitted and halved
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar (optional)
Sea salt to taste
Freshly ground black pepper to taste
2 tbsp (8 g) chopped fennel fronds or fresh mint

Instructions

1. Trim fennel, reserving fronds. Halve bulbs, remove cores, and thinly slice with a knife or mandoline. Place in a bowl.
2. Cut peel and pith from oranges and segment over a bowl to catch juices. Add segments to the fennel; reserve 1 tablespoon of the collected juice.
3. In a small bowl, whisk olive oil with lemon juice, reserved orange juice, and vinegar (if using). Season with salt and pepper.
4. Add red onion and olives to the fennel and oranges. Drizzle with dressing and toss gently to coat.
5. Sprinkle with chopped fennel fronds or mint. Let sit 5–10 minutes to lightly marinate, then serve alongside the grouper.