Fennel And Orange Salad With Niçoise Olives Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 bulbs fennel, trimmed, fronds reserved for garnish
  • 2 oranges
  • 6 extra-virgin olive oil
  • 1/4 nicoise olives, pitted and sliced
  • salt and pepper, to taste
Directions
  1. Using a mandolin, slice the bulbs thinly into a bowl of ice water. Using a paring knife, peel away the rind and pith from the orange. Working over a bowl, with a paring knife, slice in between the membranes and remove the orange segments.* Set aside and reserve the juice.
  2. Drain the fennel from the ice water and dry on paper towels (or in a salad spinner). Place the fennel in a mixing bowl and dress with the reserved orange juice, orange segments, extra-virgin olive oil, and olives. Season with salt and pepper, to taste. Gently toss and serve on a chilled plate.
  3. Garnish with reserved fennel fronds.