Andalusian Orange and Fennel Salad
Bright, refreshing, and rooted in the warmth of southern Spain, this Andalusian Orange and Fennel Salad is a celebration of contrasting flavors—sweet citrus, licorice-kissed fennel, and briny olives. Inspired by traditional Moorish influences, this dish is as pleasing to the eye as it is to the palate. Serve it as a starter or a light lunch, and let its vibrant character elevate your dining experience.
Equipment
- Chef's Knife
- Mandoline slicer (optional)
- Cutting board
- Large mixing bowl
- Citrus Zester
- Serving platter
Ingredients
- 2 medium navel oranges peeled and sliced into 1/4-inch rounds
- 1 large fennel bulb fronds reserved, thinly shaved with a mandoline or very sharp knife
- ⅓ cup pitted black olives preferably dry-cured or Niçoise, halved
- ¼ small red onion very thinly sliced
- 2 tablespoons extra virgin olive oil Spanish Arbequina if available
- 1 tablespoon sherry vinegar or red wine vinegar
- ½ teaspoon flaky sea salt such as Maldon, or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ½ teaspoon orange zest freshly grated
Instructions
- Remove the peel and white pith from the oranges using a sharp knife. Slice into 1/4-inch rounds, removing seeds as needed, and set aside.
- Trim the fennel bulb, reserve a few tender fennel fronds for garnish. Using a mandoline or very sharp knife, shave the fennel lengthwise into paper-thin slivers. Place in a mixing bowl.
- Add the sliced red onion and halved olives to the fennel. Gently mix with your hands to combine, being careful not to bruise the fennel.
- Arrange the orange slices in a single, overlapping layer on a serving platter. Spoon the fennel mixture over the top.
- In a small bowl, whisk together the olive oil, sherry vinegar, orange zest, salt, and pepper until emulsified. Drizzle this vinaigrette evenly over the salad.
- Garnish with reserved fennel fronds and a light crack of fresh black pepper before serving.
Notes
- For a more filling variation, add shaved Manchego cheese or slivers of lightly toasted Marcona almonds.
- Hearts of romaine can be used as a crisp base or bed for added volume.
- Make sure the fennel is ultra fresh and firm—it sweetens as it ages, impacting the crispness.
- For vegan guests, ensure olives are not packed with anchovy paste which some varieties include.
- If oranges are very juicy, drain slices slightly to retain vinaigrette potency.
Nutrition
Calories: 135kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 498mgPotassium: 377mgFiber: 4gSugar: 9gVitamin A: 297IUVitamin C: 49mgCalcium: 68mgIron: 1mg
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