Katie, The Parsley Thief, just loves salads like this. Super simple, no washing, or spinning lettuce & it looks so gourmet. It is sure to really impress your family, or dinner guests. She especially loves the flavors used in this dish, such as the fennel. Her grandmother frequently served it and it always brings back fond memories. If you’ve never tried it, it has a subtle licorice flavor and a texture similar to celery. Enjoy!
Fennel & Orange Salad
1/2 small red onion
2 large navel oranges, or blood oranges
1 large fennel bulb
6 dry-cured black olives, pitted & coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 teaspoon minced fresh mint
Cut the red onion into very thin slices. Place in a bowl of cold water & chill for 15 minutes. This helps mellow the flavor. Cut the ends off of the oranges. Sit the orange on one end & using a sharp knife, cut along the contour of the orange, removing the peel & pith. Working over a bowl, to collect the juice, cut the segments out of the oranges, removing any seeds. Place the segments in the bowl with the juice & squeeze any remaining juice from the cores. Next, cut the fennel bulb in quarters lengthwise. Trim most of the core away from each section, leaving a bit in place, to help hold the slices together. Thinly slice the fennel sections lengthwise. Drain the red onion. To make the dressing, whisk the olive oil, lemon juice & kosher salt in a mixing bowl until emulsified. Transfer the fennel & red onion to a serving platter. Arrange the orange slices on top & pour the orange juice over the salad. Scatter the olives & mint on top & drizzle the whole salad with the dressing. This salad can be made ahead of time. Add the dressing & mint just before serving. Click here for the printable recipe.