Appetizer: Italy – Insalata Di Finocchio E Arancia (Crisp Fennel-Orange Salad with Olive Gremolata)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, fronds reserved
2 navel oranges, segmented, plus 1 tsp finely grated zest
1 / 2 cup (75 g) Castelvetrano olives, pitted and roughly chopped
1 small shallot, very thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp red wine vinegar
1 tsp reserved orange juice (from segmenting)
1 / 2 tsp honey (optional)
1 / 4 tsp crushed red pepper flakes
Sea salt and freshly ground black pepper, to taste
2 tbsp (15 g) toasted almonds, chopped
2 tbsp fresh mint leaves, torn
2 tbsp flat-leaf parsley, chopped
Pecorino Romano, shaved (optional, for serving)

Instructions

Toast the almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; transfer to a plate to cool.
Zest one of the oranges, then segment both oranges over a bowl to catch the juices; reserve 1 teaspoon of the juice for the dressing.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, reserved orange juice, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper.
Trim the fennel, reserving a few fronds for garnish. Using a mandoline or sharp knife, shave the bulb as thinly as possible. Add the shallot to the dressing and let sit 5 minutes to mellow.
In a large bowl, combine shaved fennel, chopped olives, cooled toasted almonds, mint, and parsley. Pour in the dressing (including shallots) and toss to coat.
Gently fold in the orange segments. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Plate the salad, garnish with torn fennel fronds and optional Pecorino shavings, and serve chilled or at cool room temperature to brighten the richness of the steak and ratatouille.