3
2 ratings

Fennel and Orange Salad with Niçoise Olives Recipe

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.

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.

Nutritional Facts
Servings4
Calories Per Serving37
Total Fat0.6g1%
Sugar6gN/A
Protein0.7g1.4%
Carbs8g3%
Vitamin A8µg1%
Vitamin C35mg58%
Vitamin E0.2mg1%
Vitamin K0.4µg0.5%
Calcium32mg3%
Fiber2g7%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron0.3mg1.4%
Magnesium7mg2%
Monounsaturated0.4gN/A
Niacin (B3)0.2mg0.9%
Phosphorus10mg1%
Potassium122mg3%
Sodium164mg7%
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