Fennel and Orange Salad with Niçoise Olives Recipe

Staff Writer
Fennel and Orange Salad with Niçoise Olives Recipe
Grilled Nectarines
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This recipe requires some technique, but when it comes to the ingredient list, it is blissfully short. It’s a reminder that a few good ingredients treated carefully and with respect can combine into a truly great dish.

4
Servings
37
Calories Per Serving
Deliver Ingredients

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

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.

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.

Garnish with reserved fennel fronds.

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
0.6g
1%
Sugar
6g
N/A
Protein
0.7g
1.4%
Carbs
8g
3%
Vitamin A
8µg
1%
Vitamin C
35mg
58%
Vitamin E
0.2mg
1%
Vitamin K
0.4µg
0.5%
Calcium
32mg
3%
Fiber
2g
7%
Folate (food)
20µg
N/A
Folate equivalent (total)
20µg
5%
Iron
0.3mg
1.4%
Magnesium
7mg
2%
Monounsaturated
0.4g
N/A
Niacin (B3)
0.2mg
0.9%
Phosphorus
10mg
1%
Potassium
122mg
3%
Sodium
164mg
7%