Spanish Cuisine
Orange, Olive, and Fennel Salad
This light, sophisticated Mediterranean salad pairs the explosive citrus juiciness of ripe oranges with the briny pungency of large olives and the elegant crunch of fresh fennel. The subtle anise aroma of fennel harmonizes flawlessly with sweet fruit notes, while a dressing based on extra virgin olive oil unites these contrasting flavors into a succulent, refreshing ensemble. Traditional for coastal Spain, this salad perfectly opens a heavy meal or acts as a bracing appetizer on a hot day, surprising with its pure taste and simple preparation.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 115 kcal
- Protein
- 1.5 g
- Fat
- 8 g
- Carbs
- 9 g
- Fiber
- 2.5 g
Step by step
Method
- 01
Prepare the fennel
Prepare the fennel: trim the top stalks (reserve the delicate fronds for garnish), slice the bulb in half, and shave it into paper-thin slices across the grain. Thin shaving is vital to ensure the dense fennel crunches pleasantly and is easy to chew.
- 02
Using a sharp knife, slice off the top and bottom of the oran…
Using a sharp knife, slice off the top and bottom of the oranges, then work in curved downward strokes to remove all the peel along with the bitter white pith. Slice the cleaned flesh into thin rounds, catching any releasing juice.
- 03
Slice the red onion into paper-thin half-rings, and if necess…
Slice the red onion into paper-thin half-rings, and if necessary, remove pits from the olives by lightly pressing them with the flat side of a knife. If the olives are large, you can slice them in half lengthwise for convenience.
- 04
In a small bowl, assemble the dressing
In a small bowl, assemble the dressing: combine premium extra virgin olive oil, lemon juice, and the reserved orange juice. Whisk vigorously with a fork until a light, temporary, uniform emulsion forms.
- 05
Toss the fennel, onion, and olives in a deep bowl with most o…
Toss the fennel, onion, and olives in a deep bowl with most of the dressing and mix gently. Arrange the mixture on a serving platter, layering it with the orange rounds, then sprinkle with sea salt flakes, black pepper, and garnish with the reserved fennel fronds.
Dishday
Useful advice
Cooking tip
For an impeccable texture, shave the fennel as thinly as possible, literally into transparent ribbons — a mandoline slicer works best. If you dislike the excessive sharp bite of fennel, soak the slices in ice water for 5–10 minutes before assembling the salad: it will become even crispier and the harshness will wash away.
How to serve
Layer the salad onto a shallow wide platter so it looks striking and restaurant-style. Arrange the fennel ribbons first, top them with the citrus rounds, and then scatter the olives. Just before serving, drizzle with the remaining dressing and garnish with the delicate, frilly fronds reserved from the fennel bulb.
How to store
This salad belongs to the 'raw' category and releases juice immediately after dressing, losing the pleasant crispness of the fennel and its overall structure, so it cannot be stored. Prepare it right before sitting down to the table, as the whole process takes no more than fifteen minutes.
Note
When prepping the oranges, be sure to slice away not only the tough outer rind but also the bitter white pith beneath it. Slice the flesh into thin rounds or neat, film-free supreme segments so that only tender, clean fruit fibers go into the salad.
